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West African-style chicken peanut stew recipe

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Creamy peanut stews are a familiar dish in West African cooking and this easy chicken version is a delicious one to try as a new family dinner. Somewhere between a hearty casserole and a curry, this comforting one-pot is packed with tender chicken, sweet potatoes and pepper, all cooked in a spiced peanut butter sauce. See method

Serves 4
15 mins to prepare and 40 mins to cook
549 calories / serving

Ingredients

2 tbsp olive oil
1 onion, sliced
2 medium sweet potatoes, peeled and diced
1 red pepper, chopped
80g smooth peanut butter
1 reduced-salt chicken stock cube, made up to 450ml
600g skinless and boneless chicken thigh fillets, cut into bite-sized pieces
2 garlic cloves, crushed
5cm piece ginger, peeled and grated
½ tbsp ground coriander
½ tbsp ground cumin
1 tsp crushed chillies
30g fresh coriander, leaves picked
30g peanuts, roughly chopped (optional)
cooked basmati rice, to serve (optional)

Basmati rice can always be swapped for long-grain

Each serving contains

Energy
2290kj
549kcal 27%
Fat
37g 53%
Saturates
8g 39%
Sugars
1g 11%
Salt
1.4g 23%

of the reference intake
Carbohydrate 20.3g Protein 37g Fibre 4.8g

Method

Heat 1 tbsp of the oil in a large, deep frying pan and sauté the onion over a medium heat for 5 mins until beginning to soften. Add the sweet potatoes and pepper, season and cook for a further 10 mins. Transfer to a bowl and set aside.

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Meanwhile, mix the peanut butter with the hot stock until smooth, then set aside.
Add the remaining oil to the pan along with the chicken. Stir in the garlic, ginger, ground coriander, cumin and crushed chillies. Cook over a medium-high heat for 5 mins until the chicken is golden.
Return the vegetables to the pan and pour in the hot peanut stock. Simmer for 20 mins until the sauce has thickened and the chicken and sweet potato are tender and cooked through. Scatter with the coriander and peanuts (if using) and serve with steamed or boiled rice, if you like.