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
34g
Carbs
58g
Calories
800kcal
Fat
52g
Ingredients
Chicken Bouillon, Chicken Thigh, Canola and Olive Oil Blend, Bay Leaf, Chickpea Flour, Habanero Peppers, Sweet Potatoes, Extra Virgin Olive Oil, Carrots, Red Onion, Onion Powder, Garlic Powder, Black Pepper, Cumin, Tomato Paste, Garlic, Honey, Sweet Paprika, Sugar, Onion, Jasmine Rice, Kosher Salt, Clove, Cabbage, Chicken Base, Peanut Butter, Ginger, Green Bell Pepper, Ginger Powder, Cayenne Powder, Toasted Sesame Seeds
Contains milk, wheat, peanuts, soybeans, sesame seeds.
Reviews
4.2
Based on 168 reviews
Chicken was not tasty at all, rice tasted okay but a little hard
Naomy · 07/14/26
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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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