A warming and exotic African Chicken Stew, perfect for cozying up on a cold winter night. A simple mixture of chicken, sweet potatoes, and onions are simmered in a nutty tomato sauce.
*This post is sponsored by SunButter, a sunflower seed spread perfect for allergy-safe baking and cooking! Thanks for supporting the brands that keep Sunkissed Kitchen running.
A Soul Warming African Chicken Stew
This dish is everything a winter dinner should be — a bit spicy, with tender chunks of chicken and sweet potatoes. It’s simple to make, with economical ingredients, and
It’s Whole30 friendly if you keep the side dishes grain free. I serve it over cauliflower rice and sautéed greens, like kale.
If you’re wanting something more substantial, feel free to serve it over regular rice, wild rice, or quinoa.
African Chicken Stew can be made with whole chicken pieces, but I prefer to use boneless chicken thighs. The fat in the chicken thighs helps the chicken to brown and lend lots of flavor to the dish.
You’ll Love this Recipe Because:
- The sauce! It has a unique, spicy and nutty flavor, traditionally made with peanuts. This version is Whole30 and allergy friendly made with SunButter No Sugar Added.
- The ingredients are very economical — chicken thighs, onions, and sweet potatoes.
- It can be enjoyed as a stew, and is a great 1 pan meal. Thin it out with a little more chicken broth if this is how you’d like it. It’s also fantastic served over cauliflower rice, rice, or quinoa.
You might also love:
- Air Fryer Chicken Wings in a sweet Asian sauce
- Vietnamese Beef Lettuce Wraps
- Asian Collard Green Wraps
How to Make African Chicken Stew
Step 1: Add the avocado oil to a large skillet, and heat over medium high heat. Add the chunks of chicken, and allow them to brown, about 5 minutes per side. Season the chicken with salt and pepper. Remove the chicken from the pan.
Step 2: Add the onions, garlic, and ginger into the oil left in the pan, and soften them over medium heat for about 7 minutes.
Step 3: Into the onion mixture, add the crushed tomatoes, broth, and SunButter. Stir the mixture and allow to come to a simmer.
Step 4: Add the chopped sweet potatoes, and cover the pan. Reduce the heat to medium low, and continue to cook for 30 minutes, or until the sweet potatoes are tender.
Step 5: Return the browned chicken to the pan, and season with fresh thyme, cayenne, and additional salt and pepper, if desired. Allow the chicken to heat through.
Step 6: Serve the hot stew over cauliflower rice and greens, or regular rice or quinoa.
Variations to African Chicken Stew
Use Whole Chicken Pieces: This stew can be made with bone-in chicken thighs, drumsticks, or wings. Brown the chicken skin in the first step, and then allow the chicken pieces to stew along with the sweet potatoes for 30 minutes.
Make it Lower in Carbs: This dish can be made keto-friendly by omitting the sweet potatoes. Sub in chunks of celery root, or add cauliflower florets instead. You can also just omit them and serve it over a bed of cauliflower rice.
African Chicken Stew
- 1 tablespoon avocado oil
- 2 pounds chicken thighs boneless, cut into cubes
- 1 teaspoon sea salt
- black pepper to taste
- 1 onion sliced
- 6 cloves garlic minced
- 2 tablespoons ginger grated
- 28 ounces crushed tomatoes
- 2 cups chicken broth
- 1/4 cup SunButter No Sugar Added
- 2 sweet potatoes peeled and cut into diced sized cubes
- 1 teaspoon fresh thyme
- 1/4 teaspoon cayenne pepper