West African Chicken Stew Recipe

Name: West African Chicken Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 tablespoon coconut oil; 1 pound boneless, skinless chicken thighs (I used breasts); salt and ground black pepper; 1/2 medium onion, diced (about 1/2 cup); 1-inch piece fresh ginger, grated (about 1 tablespoon); 3 cloves garlic, minced (about 1 tablespoon); 1/2 tablespoon ground coriander; 1/2 teaspoon cayenne pepper; 1 bay leaf; 1 cup canned crushed tomatoes; 1/4 cup water; 1/4 cup sunflower seed butter (no sugar added); 1/4 teaspoon pure vanilla extract; garnish: minced fresh parsley leaves, sunflower seeds

Servings: persons

1/2 tablespoon coconut oil
1 pound boneless, skinless chicken thighs (I used breasts)
salt and ground black pepper
1/2 medium onion, diced (about 1/2 cup)
1-inch piece fresh ginger, grated (about 1 tablespoon)
3 cloves garlic, minced (about 1 tablespoon)
1/2 tablespoon ground coriander
1/2 teaspoon cayenne pepper
1 bay leaf
1 cup canned crushed tomatoes
1/4 cup water
1/4 cup sunflower seed butter (no sugar added)
1/4 teaspoon pure vanilla extract
garnish: minced fresh parsley leaves, sunflower seeds

1
Sprinkle the chicken enthusiastically with salt and pepper. Heat a large soup pot over medium-high heat, about 3 minutes. Add coconut oil and allow it to melt. Add the chicken in a single layer and brown well on both sides, about 10 minutes. (Don't crowd the pan; cook in batches if you need to.) Remove the chicken to a bowl to catch the juices.
2
In the same pot, cook the onions and ginger until soft, about 5-7 minutes. Add the garlic, coriander, cayenne, and bay leaf, and cook until fragrant, about 30 seconds. Add the tomatoes and water, stirring to combine. Nestle the chicken into the sauce, along with any juices it released. Increase the heat to bring the pot to a boil, then reduce to a simmer and cook, covered, for 25 minutes.
3
Remove the chicken from the pot; it will be very tender. Break the chicken into large pieces with the side of a wooden spoon. Add the sunflower seed butter and vanilla to the pot and mix to combine. Return the chicken to the pot and cover. Heat through, about 5 minutes, then serve, sprinkled with parsley and sunflower seeds.

344

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/2 tablespoon coconut oil, 1 pound boneless, skinless chicken thighs (I used breasts), salt and ground black pepper, 1/2 medium onion, diced (about 1/2 cup), and more.

Yes, West African Chicken Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

West African Chicken Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions