West African cuisine with Chicken Peanut Stew

Wash and pat dry the chicken. Season both sides of each chicken piece with a mixture of salt and pepper.

In a large skillet, heat some olive oil over medium-high heat and brown the chicken pieces on both sides. Once browned, set the chicken aside.

In a large soup pot, heat ¼ cup of olive oil and sauté the chopped onions and red bell pepper for a few minutes on medium heat.

Add the tomato sauce and spices (except for the salt) and simmer for a few minutes before pouring in the chicken stock.

Return the chicken pieces to the pot, stir well, and simmer for about 10 minutes. Taste for salt and adjust if necessary.

Finally, stir in the peanut butter until well mixed and cook until the stew thickens.

Prep Time: 15 minutes | Cook Time: 30 minutes | Total Time: 45 minutes

Kcal: 504 kcal per serving | Servings: 6 servings | Net Carbs: 7g per serving