Spicy peanut chicken stew
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 8
Skip to ingredients
Showing items 1 to 3 of 6
- 500ml chicken stockheated
- 340g jar smooth peanut butter
- 2 onionshalved 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 bonnetchillies, deseeded and chopped
- 2 bay leaves
- 400g can chopped tomato
- 2 x 800g pack chickenthighs and drumsticks, skinned
- 3 sweet potatoescut into chunks
- 2 red peppersdeseeded and cut into chunks
- good handful corianderchopped, a little reserved for sprinkling
- rice and limewedges, to serve (optional)
Nutrition: per serving
- kcal633
- fat40g
- saturates10g
- carbs25g
- sugars12g
- fibre4g
- protein44g
- salt0.8glow
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.
