West African Chicken Peanut Stew
This rich stew features roasted chicken thighs simmered in a velvety peanut-tomato sauce with cabbage, carrots, and sweet potato. Served with classic jollof rice for a grounded, deeply seasoned finish.
Nutritional facts
Protein
33g
Carbs
69g
Calories
859kcal
Fat
55.2g
Ingredients
Cayenne Powder, Ginger Powder, Green Bell Pepper, Ginger, Peanut Butter, Chicken Base, Cabbage, Kosher Salt, Jasmine Rice, Onion, Sugar, Sweet Paprika, Honey, Garlic, Tomato Paste, Cumin, Black Pepper, Garlic Powder, Onion Powder, Red Onion, Carrots, Extra Virgin Olive Oil, Sweet Potatoes, Turmeric, Habanero Peppers, Bay Leaf, Canola and Olive Oil Blend, Chicken Thigh
Contains milk, wheat, peanuts, soybeans.
Reviews
4.2
Based on 213 reviews
Rice has zero flavor
Rhonda · 10/22/26
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About Pierre Thiam
Chef Pierre Thiam is a chef, author, and social activist best known for bringing West African cuisine to the global fine-dining world. He is also the Executive Chef and Co-Owner of Teranga, a fast-casual food chain from New York City that serves Western African food, namely Nigerian, Senegalese, Ghanaian, and Ivorian cuisines. He is also the Executive Chef of the award-winning restaurant Nok by Alara in Lagos, Nigeria, and the Signature Chef of the five-star Pullman Hotel in Dakar, Senegal. His company Yolélé; advocates for smallholder farmers in the Sahel by opening new markets for crops grown in Africa; its signature product, Yolélé Fonio, is found in Whole Foods, Amazon, and other retailers across America. Born and raised in Dakar, Senegal, Thiam's cooking style reinforces his love of his culture, and the distinct and exceptional culinary practices of West Africa.
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