Peanut butter and chicken is one of the best combinations, bar none. A friend introduced me to it in her Ghanaian groundnut stew—which is chicken slow-cooked with peppers, peanut butter, and a little tomato—and I’ve been creating variations ever since. In this version, the chicken gets a peanut-crusted topping with a flavorful tomato and sweet potato base for a balanced, all-in-one meal.
The good: easy, fairly healthy, hands off cooking, nice flavour combo
The bad: 30 minutes in the oven wasn't long enough..mine needed about 40-45 minutes, sauce was too thin,it was fine for a family meal not interesting enough for company.
It was good but I did feel like there was something missing to make it excellent.
I really wanted to love this recipe; however, it was dull and the cooking method made the sweet potatoes overly starchy and bland. It needed something to brighten it up. The chicken was excellent. I intend to eat leftovers with a squirt of hoisin (I know, not exactly African).
I also feel this dish is so heavy it is best served in winter; I have other favorites here and will be making those instead.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.