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Spicy peanut chicken stew

Spicy African chicken stew

Spicy peanut chicken stew

Name: Spicy peanut chicken stew
Prep time: 15 min
Cook time: 1 h 5 min
Total time: 1 h 20 min
Yield: 8
Ingredients: 500ml chicken stock heated; 340g jar smooth peanut butter; 2 onions halved and thinly sliced; 3 tbsp sunflower oil; 3 tbsp finely chopped ginger; ½-1 tsp cayenne pepper (optional); 3 tsp ground coriander; 3 tsp ground cumin; 1-2 scotch bonnet chillies, deseeded and chopped; 2 bay leaves; 400g can chopped tomato; 2 x 800g pack chicken thighs and drumsticks, skinned; 3 sweet potatoes cut into chunks; 2 red peppers deseeded and cut into chunks; good handful coriander chopped, a little reserved for sprinkling; rice and lime wedges, to serve (optional)

Sara Buenfeld

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Serves 8

Easy

Prep: 15 mins

Cook: 1 hr and 5 mins

A star rating of 4.3 out of 5.59 ratingsRate

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Cayenne pepper and Scotch bonnet chillies give this boldly flavoured peanut casserole a fiery kick

Freezable

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Ingredients

Nutrition

Units:

MetricUS

500ml chicken stock

heated
340g jar smooth peanut butter
2 onions

halved and thinly sliced
3 tbsp sunflower oil
3 tbsp finely chopped ginger
½-1 tsp cayenne pepper

(optional)
3 tsp ground coriander
3 tsp ground cumin
1-2 scotch bonnet

chillies, deseeded and chopped
2 bay leaves
400g can chopped tomato
2 x 800g pack chicken

thighs and drumsticks, skinned
3 sweet potatoes

cut into chunks
2 red peppers

deseeded and cut into chunks
good handful coriander

chopped, a little reserved for sprinkling
rice and lime

wedges, to serve (optional)

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Nutrition: per serving

kcal633
fat40g
saturates10g
carbs25g
sugars12g
fibre4g
protein44g
salt0.8g

low

Method

step 1

Pour the hot stock over the peanut butter and stir until dissolved. Heat a very large pan and fry the onions in the oil for 5 mins to soften. Add the ginger, cayenne, if using, ½ tsp black pepper, coriander, cumin, chillies and bay and cook, stirring, for 2 mins.
step 2

Tip in the tomatoes and the peanut stock, then stir in the chicken pieces. Put a lid on the pan and leave to simmer for 30 mins, stirring frequently to make sure the peanut butter doesn’t stick to the base of the pan.
step 3

Stir in the sweet potatoes, peppers and chopped coriander, then cook for 30 mins more. Serve sprinkled with the reserved coriander, with rice and lime wedges for squeezing over, if you like.

RECIPE TIPS

FREEZING IN BATCHES

Once cooled, you can freeze this stew for up to 3 months. Thaw in the fridge, or reheat gently from frozen in a large pan with a little water to stop it sticking as it melts. Cover the pan until thawed, then remove the lid and heat until bubbling to drive off the excess moisture.

Recipe from Good Food magazine, October 2012

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A star rating of 4.3 out of 5.59 ratings

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