West African chicken and peanut stew from A Bird in the Hand: Chicken Recipes for Every Day and Every Mood (page 64) by Diana Henry

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Notes about this recipe

  • apw2020 on January 21, 2025

    I LOVED this. And it was great as leftovers.

  • averythingcooks on November 04, 2022

    I scaled this back to 1/3 which was a sensible amount for the 2 of us (2 dinner bowls + 2 smallish lunches). I subbed in sweet potato for the pumpkin, a fresno chili for the Scotch bonnet & Thai basil for the cilantro. Because I always try to increase our veg intake, I finished this by wilting in baby spinach and adding frozen peas & chopped roasted red pepper. It is also easy to play with the heat (up or down) as necessary. We ate it with fresh naan for dipping and it was REALLY good.

  • e_ballad on April 11, 2021

    Very tasty & can be adapted to be child-friendly by reducing/omitting the chillies.

  • grindabod on September 02, 2020

    This dish is forever going to be a special memory for me; it was the first meal I shared with my parents and siblings when I was allowed to have them over again after a period of social restrictions because of the pandemic. It's a great dish to kind of make ahead and just reheat before serving, and easy to make in large quantities too. Everyone loved it (but I guess we would have found anything delicious given the circumstances). I served this with rice and beans and a cucumber/kohlrabi salad by Alison Roman for a touch of freshness.

  • mfranklin125 on March 09, 2017

    I added potato and next time will use pumpkin not butternut squash which I got to see if it will work since there was no pumpkin at the store that day.

  • Frogcake on February 28, 2017

    A very tasty, hearty stew. My family loved this. I added cubed sweet potato and some tofu; as well , substituted pumpkin for butternut squash. I added the juice of two limes - hard to find decent limes in Eastern Ontario -they are usually fairly juiceless. I will definitely make this one again.

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