Macaroni Recipe: African Chicken Stew

A hearty recipe traditionally served for Kwanzaa in many West African nations.

By Kyrie Collins, Highlands Ranch-Parker-Castle Rock Publisher December 20, 2019
Kwanzaa, a week-long celebration (December 26-January 1) honoring African-American culture and heritage, features candle-lighting, gift-giving, and feasting. The kinara holds seven candles representing Unity, Self-Determination, Collective Work and Responsibility, Cooperative Economics, Purpose, Creativity, and Faith. This traditional stew is the perfect dinner to kick off the celebration.

African Chicken Stew
  • 1 pound boneless, skinless chicken breast, cubed
  • Salt and pepper to taste
  • 2 Tablespoons canola or vegetable oil, divided
  • 1 medium onion, thinly sliced
  • 4 garlic cloves, minced (I use a heaping spoonful out of our jar of minced garlic)
  • 2 Tablespoons fresh gingerroot, minced (I use Gourmet Garden's ginger paste, found in the produce section)
  • 2 cans black-eyed peas, drained and rinsed
  • 2 cans diced tomatoes
  • 1 large sweet potato, peeled and cubed
  • 1 cup chicken broth
  • 1/4 cup peanut butter
  • 1/2 teaspoon dried thyme
Heat one tablespoon oil in a large stockpot over medium heat. Add chicken cubes and sprinkle with salt and pepper; cook till no longer pink, about 5 minutes. Add the other tablespoon of oil (if needed), onion, garlic, and ginger; sauté for 1 minute. Stir in remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or till sweet potato is tender.

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