West African Chicken Stew (From Well Fed 2)

Ingredients

• ½ tablespoon (7.5 ml)coconut oil
• 4skinless chicken thighs
• to tastesalt and black pepper
• ½ medium onion, diced (about 120 ml)onion
• 2.5 cm piece, grated (about 15 ml)fresh ginger
• 3 cloves, finely diced or minced (about 15 ml)garlic
• ½ tablespoonground coriander
• ½ teaspoonpaprika
• ½ teaspoonground chilli
• 2bay leaves
• 2cloves
• 400 gcrushed tomatoes
• 60 ml (¼ cup)water
• 2½ tablespoons (37.5 ml)cashew butter
• ¼ teaspoonvanilla extract

Instructions

1. 1

   Brown the chicken

   Cut each thigh into 4–5 pieces and season generously with salt and pepper. Warm a large saucepan, casserole dish or deep frying pan over medium-high heat and melt the coconut oil. Brown the chicken on both sides for about 4–5 minutes per side, then transfer it to a bowl with its juices.

2. 2

   Simmer the stew

   In the same pan, cook the onion and ginger over low to medium heat for about 5–6 minutes. Add the garlic, coriander, paprika, chilli, bay leaves and cloves; cook for about 30 seconds, until fragrant. Stir in the tomatoes and water, then return the chicken and its juices to the pan. Raise the heat to bring the mixture to a boil, reduce to a simmer, cover and cook for 25 minutes.

3. 3

   Finish with butter

   The original method removes the chicken before adding the cashew or sunflower butter and vanilla, then returns it to the pan. Alternatively, as in the supplied method, leave the chicken in the pan and stir in the cashew butter and vanilla until combined. Cook uncovered for a few more minutes, taste and adjust the seasoning with salt if needed.

4. 4

   Serve the stew

   Serve with a side of pan-fried silver beet or chard, green beans, courgette and carrots.

What is West African chicken stew?

This is a tomato-based chicken stew with aromatics and warming spices, finished with nut butter for a creamy, substantial sauce. The recipe is credited to Melissa Joulwan’s Well Fed 2 cookbook and described as West African-inspired.

The combination of tomato, ginger, coriander and chilli gives the sauce depth, while the nut butter rounds out its sharpness. Chicken thighs suit the slow simmer because they stay tender and flavour the sauce as they cook.

Nutrition and macros by portion

The nutrition label shows one serving as written: 340 calories, 34g protein, 17g carbs, 16g fat.

The chicken provides most of the protein, while the tomatoes and onion contribute carbohydrates. Coconut oil and cashew butter are the main sources of fat. Pair a portion with extra greens or other vegetables for a balanced plate.

Build the flavour base

Aromatics: Give the onion and ginger their full 5–6 minutes in the pan before adding the garlic. The short cooking time for the garlic and spices helps release their fragrance without letting them scorch.

Whole spices: Bay leaves and cloves simmer in the sauce and add a gentle background warmth. Remember to take them out before serving.

Brown before simmering

Chicken: Brown the pieces on both sides in the hot coconut oil, working in batches if the pan is crowded. This adds colour before the chicken finishes cooking in the tomato sauce.

Pan juices: Keep the juices that collect in the bowl and pour them back into the stew. They carry flavour from the chicken into the sauce.

Finish with cashew butter

Cashew butter: Stir it into the sauce until it dissolves and the texture looks creamy. The supplied method adds it with the chicken still in the pot; the cookbook method described in the recipe removes the chicken first, then returns it after mixing in the butter and vanilla.

Vanilla: Use the measured small amount alongside the nut butter, rather than treating it as a sweetener. Stir well so it blends evenly through the sauce.

Check the texture and timing

Simmer: Keep the covered pot at a gentle simmer for 25 minutes after bringing it to the boil. A vigorous boil can make the sauce reduce too quickly.

Finish: Cook uncovered for a few more minutes after adding the butter and vanilla. The sauce should look cohesive; taste it and adjust the salt before serving.

What to serve alongside

Vegetables: The suggested sides are pan-fried silver beet or chard, green beans, courgette and carrots. Their fresh, savoury flavours provide contrast to the rich, spiced sauce.

Serving: Spoon the stew over the vegetables or serve them alongside so the sauce can be shared between the plate and the chicken.

Recipe notes & tips

• Cut the thighs into similarly sized pieces so they brown and cook at a similar pace.
• Let the pan heat before adding the chicken to encourage browning.
• Stir the garlic and spices constantly during their brief 30-second cook.
• Keep the bay leaves and cloves easy to spot so you can remove them before serving.
• Stir the cashew butter thoroughly into the sauce to avoid clumps.
• Taste for salt after the sauce has finished simmering.

Variations

• Use sunflower butter: Swap it for the cashew butter for the alternative noted in the recipe.
• Adjust the chilli: Use less for a milder stew or more for extra heat.
• Add fresh herbs: Finish with chopped parsley or spring onion, as suggested in the supplied method.
• Choose different greens: Serve with another pan-fried leafy green in place of silver beet.
• Change the sides: Pair the stew with the suggested green beans, courgette and carrots in your preferred combination.

Common mistakes to avoid

• Crowding the pan: The chicken may steam instead of brown; cook it in batches if necessary.
• Burning the garlic: It needs only about 30 seconds with the spices, so keep stirring.
• Boiling too hard: Reduce the heat once the pot boils so the chicken simmers gently under the lid.
• Leaving out the juices: Add the liquid from the chicken bowl back to the pot for a more flavourful sauce.
• Adding nut butter without stirring: Mix until it dissolves into the sauce for an even, creamy finish.

How to store

Cool leftovers promptly and keep them in a covered container in the fridge for up to 3 days. Reheat gently in a saucepan until piping hot, adding a splash of water if the sauce has thickened.

Frequently asked questions