Peanut & chicken stew

Let’s cook something delicious, comforting and fun for children to discover. This rich stew is common across West Africa – it’s sometimes called Maafe, Domodah or Nkate Nkawan. The peanut butter makes this stew really filling and nutritious. 

Onion note:  In some kits the onion is HUGE! Feel free to use half or even a quarter of it and use the rest for another meal. Sliced, cut or diced onions can be stored in the fridge for up to 10 days. Wrap the onion tightly in plastic wrap or keep them in a resealable bag.

Featured Saskatchewan Products




Cook the rice: In the sink, place the rice in a strainer and rinse it well. In a pot, add the rice, water (3/4 cup, 1 cup, 2  cups), salt (1/4 tsp, 1/2 tsp, 1/2 tsp) and stir. Bring to a boil on high heat. Reduce the heat to medium/low, cover and cook for 25 minutes or until the water is absorbed and the rice is tender. Remove the pot from the heat and set aside.


Prepare the vegetables: Wash and clean all produce. Slice the onion and the okra in 1cm slices. Peel and dice the sweet potatoes in 1cm dices. Roughly chop the cilantro.


Cook the chicken & onion:  Cut the spiced chicken in 1 cm slices. In a large pan, add the oil (1/2 tsp, 1 tsp, 1 1/2 tsp). Turn on the heat to medium and add the spiced chicken and the onion and cook until the onion is translucent, about 6 minutes. 

Note: when the stew is finished ensure chicken is cooked to at least 165°F


Finish the StewAdd the okra, sweet potatoes, diced tomatoes, peanut stew blend , water (1 1/2 cup, 3 cups, 4 1/2 cups ), salt (1/2 tsp,  1 tsp, 1 1/2 tsp) and pepper (1/8 tsp, 1/4 tsp, 1/2 tsp) to the onions. Combine and keep the heat on medium. 

Bring the stew to a boil on medium heat. Lower the heat to medium/low, cover and let simmer about 15 minutes, until the sweet potatoes are fork tender. Turn off the heat, add the spinach and stir about 1 minute until the spinach is wilted.

Note: when the stew is finished ensure chicken is cooked to at least 165°F


Garnish & ServeRoughly chop the roasted peanuts. In individual bowls, place the rice, the peanut stew. Garnish with roasted peanuts and cilantro. Serve.

Bon Appétit!


2 portions

4 portions

6 portions

brown rice

1/3 cup

2/3 cup

1 cup


1 small

1 medium

1 large

spiced chicken thigh

220 gr

440 gr

660 gr


20 gr

40 gr

60 gr

sweet potato

200 gr

400 gr

600 gr

dice tomato

3/4 cup

1 1/2 cup

2 1/4 cup

peanut stew blend

100 ml

200 ml

300 ml


30 gr

60 gr

90 gr


2 gr

4 gr

6 gr

roasted peanut

2 tbsp

1/4 cup

1/3 cup

Dr. Herrington's Health Fact

Regina Naturopathic

Peanuts are an important souce of protein, fibre, monounsaturated fats, vitamin E, folate, and magnesium. One study, found that consuming 2-3oz of peanuts per day, improved cardovascular health and memory.

Cooking with Kids

Cooking for kids?
Introduce new vegetables (e.g. okra, zuchinni, sweet potatoes) slowly to children.  You can encourage children to cut the new vegetable and add it to the dish to help them become more comfortable with this new ingredient. It is normal to take multiple exposure for children to become comfortable with a new food. 

Making this recipe with kids?
Ask the child to help by completing step 1, 4 & 5:

  • Cook the rice. You can the child to combine the rice, salt and water. 
  • Add the vegetables
  • Finish the stew
  • Garnish and serve

Recommended Wine Pairing

Flavours of berries, almonds, raisins and spicy black cherries.. 
Region: Italy
Alcohol: 12%
(SLGA): $14.70

Lively flavours of green apple, citrus and pineapple on a full, creamy palate. Hints of peach, orange blossom and mineral combine with delicate toasty notes.
Region: Western cape, South Africa
Colour: White
Price (SLGA): $15.71


Note: We cannot guarantee any dish is allergen free. 

Nutritional Information