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Kalyn's Kitchen

Low-Carb West African Chicken and Peanut Stew

This Low-Carb West African Chicken and Peanut Stew is also Keto, low-glycemic, gluten-free, dairy-free, and perfect for the South Beach Diet! Use Stew Recipes to find more recipes like this one.

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Low-Carb West African Chicken and Peanut Stew found on KalynsKitchen.com

Maybe this only happens at my Costco, but have you noticed how those rotisserie chickens jump into your basket when you’re out shopping with no dinner plans? I never have rotisserie chicken on my list, but I often come home with one.

This Low-Carb West African Chicken and Peanut Stew is perfect to make with leftover chicken, and it’s wonderfully flavorful with ginger, jalapenos, and chunky peanut butter adding interest. It’s also simple to make, and you can save the chicken carcass, bones, and skin (if you manage not to eat it) to make homemade chicken stock.

I’ve seen a number of cookbooks with ideas for using rotisserie chicken, but this recipe was adapted from one I found in 150 Things to Make with Roast Chicken and 50 Ways to Roast It by Tony Rosenfield, a great little book I bought myself and would happily buy again.

Low-Carb West African Chicken and Peanut Stew found on KalynsKitchen.com

You need about 3 cups of leftover chicken, cut into pieces. This is one case where I would roughly chop the chicken without making the pieces all the same size. I didn’t get it all in the photo, but this recipe starts by very finely dicing red onion, fresh ginger root, and jalapeno. (I only had pickled jalapenos in a jar, which worked just fine.) Saute the chopped red onion, ginger root, and jalapeno in a little olive or canola oil, adding a little salt. After they cook for a couple of minutes, add some chile powder and cook about a minute more.

Then add chicken stock, chunky peanut butter, tomato paste, and apple cider vinegar and let the mixture come to a slight boil. (Can’t you already tell this is going to taste good!) If you’re making this for a low-carb diet or the South Beach Diet, it’s important to use natural peanut butter without added sugar. This is the brand I usually get, which has only 1 gram of sugar in 2 tablespoons of peanut butter. Once the sauce has come to a boil, add the roughly chopped chicken pieces, gently stir (so the chicken doesn’t shred apart), turn heat to low, and gently simmer for 10-15 minutes.

Don’t even think about skipping the green onions to sprinkle on top, because not only do they provide crunch, but the flavor combination with the creamy chicken stew and the bite of the onion is delightful. It’s natural for a little of the oil in the peanut butter to separate when the stew simmers, but gently stir to mix it back in when you serve it. Serve hot.

Low-Carb West African Chicken and Peanut Stew found on KalynsKitchen.com

Make it a Meal:

This would be great with Roasted Broccoli with Garlic or served over Cauliflower Rice for a low-carb meal.

More Tasty Low-Carb Dinner Ideas with Chicken:

Ultra Easy Pesto Lemon Chicken Kabobs ~ Kalyn’s Kitchen
CrockPot Cauliflower Chicken Chili ~ Cook Eat Paleo
Slow Cooker Buffalo Chicken and Blue Cheese Cabbage Bowl ~ Kalyn’s Kitchen
Cracklin’ Chicken ~ Nom Nom Paleo
Marinate-All-Day Greek Lemon Chicken ~ Kalyn’s Kitchen

Weekend Food Prep:

This recipe has been added to a new category called Weekend Food Prep  to help you find recipes you can prep or cook on the weekend and eat during the week!

Low-Carb West African Chicken and Peanut Stew

This Low-Carb West African Chicken and Peanut Stew is simple and perfect to make with leftover chicken.


  • 1-2 T olive or canola oil
  • 1/4 cup finely diced red onion (could also use regular onion)
  • 1 T finely minced ginger root (I wouldn’t use ginger from a jar for this dish)
  • 2 tsp. finely minced jalapeno (I used pickled jalapenos which worked fine. Increase if you want it spicy.)
  • salt to taste (I used about 1/2 tsp. sea salt)
  • 1 tsp. chile powder (I used dried Ancho chile powder, but you could also use Mexican style chili powder if that’s all you have.)
  • 1 cup chicken stock (chicken broth from a can is fine)
  • 1/2 cup chunky peanut butter (use natural peanut butter without added sugar)
  • 2 T tomato paste
  • 1 T cider vinegar
  • 3 cups diced, cooked chicken
  • fresh ground black pepper to taste
  • 3-4 green onions (scallions) thinly sliced


  1. Finely chop the red onion, ginger, and jalapeno, and roughly chop the chicken.
  2. Heat oil in a heavy pan, add finely diced onion, ginger, and jalapenos, season with salt, and saute about 2 minutes. Add the chile powder, stir into other ingredients, and saute about 1 minute more. Add chicken stock, peanut butter, tomato paste, and apple cider vinegar, stir, and bring to a slight boil.
  3. As soon as it starts to boil, lower heat to a very gentle simmer, add roughly chopped chicken, gently stir to combine, and let simmer 10-15 minutes. (Resist the urge to stir it very much, or the chicken will shred apart, which you don’t want here.)
  4. While mixture simmers, wash, dry, and slice green onions. After 10-15 minutes, gently stir again if the oil from the peanut butter has separated. Serve hot, with a generous handful of green onion slices on each serving.


This recipe was adapted from 150 Things to Make with Roast Chicken and 50 Ways to Roast It by Tony Rosenfield.

All images and text ©

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This Low-Carb West African Chicken and Peanut Stew is great for low-carb eating plans and also for any phase of the South Beach Diet. South Beach would recommend using white meat chicken for less fat; low-carb diets might prefer dark meat chicken.

Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Nutritional Information?
If you want nutritional information for a recipe, I recommend entering the recipe into this nutritional analyzer, which will calculate it for you. Or if you’re a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.

Low-Carb West African Chicken and Peanut Stew found on KalynsKitchen.com


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145 comments on “Low-Carb West African Chicken and Peanut Stew”

  1. Pingback: Leftover turkey or chicken stew (HG, GF, LC, SF) | Christine's Cozy Corner

  2. I made this again today, it used to be a family favorite but I haven't made it in a few years. Still as delicious as usual!!!! I served it over cauliflower rice .

  3. Kalyn, for this recipe what type of chili powder are you referring to? Is it the mild Mexican chili powder that has other seasonings mixed in, or do you mean pure chili powder like cayenne?
    Looking forward to trying it!

    • Jennie, very good question; I will edit the recipe to clarify. I used ground red Ancho chiles but I think either type will work here. The ancho chiles are a bit hotter than Mexican chile powder blends though.

    • Thank you for your reply and for the great recipe! I made it tonight, and my husband and I both loved it. I actually ended up using 2 teaspoons of mild yellow curry powder instead of the chili powder. I added a couple pinches of Kashmiri chili powder (which is a somewhat mild Indian chili powder) for a little heat. I live in Saudi Arabia, and Ancho chili powder is not available here. Actually no Mexican chili powder is really available here, but I bought a couple big bottles of Mexican style chili powder last time I was in the States. Anyway, I threw in some extra ginger, some minced garlic, diced red bell pepper, and a tomato as well. I only had one and a half cups of chicken, so I also added a can of chickpeas and it was perfect. I probably only used about 6 tablespoons of peanut butter and I added some extra stock. My husband kept commenting on how delicious it was. Thanks again!
      Also, I have found that if I "pull" the chicken rather than cube it, it stays together better when simmering and stirring.

    • Jennie, so glad you enjoyed it. I love the sound of curry powder in this. How fun getting a comment clear from Saudi Arabia!

  4. Kalyn–Thank you for all the wonderful recipes. We were looking to reduce carbs and I was already gluten free so finding your website has been very useful. I've made like six of your recipes and they've all been very good. We too have a love for green onions. I made the stew tonight, added some mini sweet peppers. My husband who'd been hesitant to try it loved it. I look forward to many more excellent recipes!

  5. I make this with meat from a "stewing hen". Served with fettucine noodles.
    I would cut the amount of peanut butter to 1/4 cup and use curry powder instead of chile powder, Other than that it was delicious.

  6. Marianne, hope you enjoy!

  7. Think I will try some chunky almond butter and go for it. Never had African food before, but the flavors are familiar so I think we will love it. Thanks!

  8. I made this last week, it was AMAZING!! We ate it with cauliflower rice and since we love spicy I threw in a habanero pepper. This is my new favorite recipe and I can't wait to make this for friends. Thank you!

  9. Stephanie, thanks for that; good to know.

  10. I am a longtime fan of this recipe (and your blog), but had given up legumes several months ago and really missed it. I made it last night with sunbutter instead and it was wonderful. For anyone who doesn't do peanuts, the sunbutter worked fabulously as a substitute!

  11. Thanks Megan, and so glad you enjoyed it so much!

  12. Yum. No, extra yum. I made this exactly as written ( which is rare for me). I too, used pickled jalapeno peppers. This was delicious (spicey). For me, with a big salad, I ate about one sixth of the recipe and it was very filling. DH had seconds though, so the four servings bit is probably accurate. Thank you so much for this great recipe Kaylyn! I will make it again for sure. Love your blog.

  13. Sugar Daze, so glad you like it, and how fun hearing from someone in Paris!

  14. Just came in from work and have this going in the pan. I used fresh chicken breasts, followed the recipe to a T and added some ketchup (blasphemy!) into the sauce cause it was a little thick. Wow, does this taste good! Getting ready to serve it. My son is asking for pineapples in the stew which would probably be a great addition. Unfortunately don't have green onions! Thank you from Paris for a quick, tasty dinner idea!

  15. Scott, I really hope you enjoy it!

  16. I work in Senegal and Mali a good bit and absolutely love this dish over there. It's called Mafé in Senegal, and something I can't come close to spelling in Mali – same dish, many names throughout the region. I can't begin to tell you how happy I was to find this recipe here. I'm off to Kroger to get groceries and we'll make this tonight!

  17. It does sound good, glad you enjoyed it!

  18. This is an absolutely delicious stew and the third recipe of yours that I have tried and loved! I mixed things up a bit and ate this with naan bread (i know, not south beach friendly BUT delicious!)

  19. I'm always in favor of adapting a recipe to what you have or prefer, and your version sounds great!

  20. This is definitely one of the best recipes I've made from your site and I've made quite a few of them. What I love about your recipes is that you provide a master upon which it is easy to riff according to taste and what's in the fridge. That is invaluable to me. Here I was pretty faithful, but I used fire roasted tomatoes instead of tomato paste, added a few cloves of garlic & extra hot peppers, then added cilantro as a garnish. Served over about half a cup of mashed sweet potato. Lunch for a week.

    Many thanks, as always.

    RNJen from NYC

  21. Oh my goodness is this amazing! Mine turned out pretty thick, so next time I'll add some more broth and maybe a few of the variations listed above. Thanks to everyone for sharing their ideas and thanks to Kalyn for providing the forum for us to share! We ate this over cauliflower rice and were unbelievably surprised how good it was. Almost forgot there wasn't a carb in the meal! Thanks for a great South Beach Day 1 meal!

  22. Glad you liked it, and you're right; it should say 4 servings. I will edit right now.

  23. This was absolutely delicious (I was almost licking the bowl) although it barely served two of us an entree soup, I was surprised that the recipe said it could serve up to six. I'll definitely be making again, I have some ideas for some tweaks that I think will make it even more delicious. Your recipes are fantastic!

  24. Sally, glad you like it! (And the 115 comments are from two years, and most of my recipes have far less!)

  25. Kalyn, this recipe calls my name all the way!

    I don't care for peanut butter in sandwiches, the texture and the way it "sticks" to my mouth turn me off, but I love, love LOVE cooking with it

    great recipe!

    (and, my gosh, when I grow up, I want to have 115 comments on my blog too… 😉

  26. Susi, glad you liked it!

  27. Thanks for this great and easy recipe. We had it for Sunday dinner — added some root vegetables for sweetness and vitamins 🙂 Yum!

  28. Oops, sorry Jan. I didn't see that comment until I had written the one above. I don't think I'd make this in the crockpot; the chicken only cooks for a short time and I think it would shred apart if it was cooked for a long time.

  29. So I got around to making this, and I have to say it lived up to expectations. My son didn't like it (too nutty) but my wife and I were big fans. The aromatics are still lingering in my house. Simply wonderful.

  30. awesome…wondering if I can cook it in the crockpot

  31. I've been wanting to try this African stew for a while now. I'm pinning this as a bookmarked recipe so I can finally remember to make it!

  32. I shouldn't look at blogs at night, because this is making me want to run right into the kitchen to make this! Definitely going on my must make list!

  33. Ah, those mysterious roasted chickens. So sneaky, the way they manage to pop into your cart. Perfect for a quick meal. I love peanut based soups. This one sounds fabulous.

  34. We're having roasted chicken for dinner tonight. I never know what to do with the leftovers other than just warm them up and eat them, or make chicken salad. This will be an amazing change of pace! And we already have most of the ingredients. Double win!

  35. I've made this several times (found the recipe on your blog) and it really is delicious. Keep the great phase one recipes coming!!!

  36. Glad so many people liked the sound of this one, and I appreciate the nice thoughts about my blog. I do think that orange yams (which are really sweet potatoes) would go well in this if you weren't making it for phase one.

  37. Hi Kalyn, it is funny, happens to me, when I visit BJ's – the Chicken is almost always in my cart – and it is always delicious and you can have a meal in no time at all.
    I am looking forward to each day, having new ideas for dinner. Thanks Claudia

  38. Kaylin, I've been following your blog for 2 years now, but this is the first time I commented. I've been thinking about making African Peanut stew for a while now, but couldn't imagine tomato paste and peanut butter going well together. Plus, other recipes I've seen add Diced Tomatoes (ugghh). Is it a bad idea to think that Yams (The orange ones) would go very well in this??

  39. This one sure looks like a winner! Planning on adding my Miracle Noodles to this! I'm combining Weight Watchers and South Beach…your web-site is the bomb!! Gail H.

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