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African-Inspired Chicken Stew


Published on

african chicken stew recipe
Enjoy this hearty African chicken stew recipe on a cold day.

Enjoy this hearty chicken stew, using almond butter to replace the traditional ‘groundnuts,’ or peanuts.

Type of dish: Entree
Equipment: Large soup pot with lid
Servings: Makes 4 servings


  • 2 TB traditional fat of choice
  • 1 large or 2 small yellow onions, chopped
  • 3 large or 6 small garlic cloves, smashed and minced
  • 2 cups tomato puree
  • 2 1/2 cups chicken broth
  • 3 pounds sweet potatoes (about 3 medium/large sweet potatoes), peeled and cut into 1/2-inch to 1-inch chunks
  • 1/2 tsp salt
  • 1 tsp cumin powder
  • 1/2 tsp coriander powder
  • 1/2 tsp ground cinnamon
  • optional: one minced fresh chili or 1/2 tsp chili powder if you prefer a bit of heat
  • 4 uncooked chicken leg and thighs, or 4 equivalent sized servings of chicken pieces
  • 1 pound red bell peppers (3 small/medium sized or 2 large), seeded and chopped into bite-sized chunks
  • 1/2 cup (8 TB) almond butter or more to taste


  • Heat the fat of choice in a large pot set over medium heat.
  • Add the onions to the pot and cook for about 5 minutes, until they have softened.
  • Add the minced garlic and cook another minute.
  • Stir in the broth and tomato puree. Add the sweet potatoes, salt, cumin, coriander, cinnamon, and optional chilies, and stir well. Add the chicken pieces, nestling them down into the broth. Cover the pot. Bring to a gentle simmer. Once simmering, set the timer for 30 minutes. Give a little stir every once in a while to check that no sweet potatoes are sticking to the bottom of the pot.
  • Uncover the stew, bring it back to a simmer, and once simmering, cook for 10 more minutes to begin reducing the broth liquid.
  • Add the red bell peppers. Leaving the pot uncovered, bring it back to a simmer. Cook for 10 more minutes.
  • Check the meat to see if it’s done with a knife: The juices should run clear and the meat should not be pink inside. Remove the chicken pieces from the pot and place on a cutting board. Shred the meat off the bones with a fork and return the meat to the pot. Save the bones for making stock.
  • At the last minute, stir the almond butter into the stew, until it is incorporated into the liquid.
  • Divide the stew into four portions to serve.


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Chris Kresser in kitchen
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Join the conversation

  1. I made this the other night and it was delicious!! I didn’t take the chicken off the bones in the end (too lazy) which didn’t bother me but it bothered my husband. While I think it would be simpler to make with boneless skinless chicken thighs, it would be missing the nutrition and flavor from the bones simmering in the broth that is so important!!
    I think I’ll add a little more “heat” next time too. But overall, this is a keeper! Thank you!!

  2. Hi Chris. I was wondering if you or anyone has ever seen a nutrient breakdown of a well prepared bone broth. I have only seen what is on nutritiondata.com. All they have is commercial brands and the homemade one they do have would probably not be the long 24 hour simmer kind of Weston Price. I’m interested to see how much of each mineral and vitamin are in it.

    Thanks for any help.

  3. This sounds delicious and easy for those of us who are challenged in the kitchen! Does anyone have any ideas what could be substituted for the peppers?

    • If it’s the texture and taste of peppers themselves you don’t like I would cut the peppers into thirds, cook them in the stew, and then take them out when it’s done.

  4. Made this last weekend and it was amazing! The perfect meal for having company over! I am making it again this weekend! Yum! Followed the directions to a T!

  5. This looks so good!! I love the idea of adding the almond butter. Not quite low-FODMAP, so I’ll have to wait to try it, but I’m bookmarking it for sure!

  6. This smells so good. I followed the recipe up to adding the chicken and bringing to a simmer. I then put the pot in the oven to slow cook at 200 for six hours so I could go on with my day. I love how chicken slow cooks in a soup and because the bones are in the chicken it’s six hours of leaching the goodness out of them and into the soup. Now it’s back on the stove top at the reducing stage. Again, this smells so good!!!

    • This turned out great last night! I even had a little bit cold out of the fridge this morning and it’s delicious. My new favorite!

  7. Looks yummy! I’m going to try it this weekend. . .I was just thinking of what to do with some chicken broth I have in the freezer.

    • I agree with Kathy it does look yummy so I too will make it this week end. I will let you know how it turns out. Thanks Chris