Peanutty chicken and sweet potato stew recipe
Created by The Tesco Recipes team
This hearty chicken stew has a crunchy peanut butter twist and features budget-friendly chicken legs, plus sweet potato and black beans for extra plant points. Dairy- and gluten-free, this comforting dish is a real winner and you can even make ahead and freeze portions.
See method- Serves 4
- Takes 50 mins
- 1069 calories / serving
- Freezable
- Dairy-free
- Gluten-free
Ingredients
- 1 tbsp vegetable oil
- 1kg pack chicken legs
- 500g sweet potatoes, peeled and cut into 2-3cm chunks
- 3 spring onions, thickly sliced
- 3 garlic cloves, crushed
- 400g tin chopped tomatoes
- 1 chicken stock pot, made up to 400ml
- 400g tin black-eyed beans, drained and rinsed
- 125g crunchy peanut butter
- 300g rice
- 15g fresh coriander, roughly chopped
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Shop ingredientsEach serving contains
- Energy
- 4475kJ 1069.0kcal
- Fat
- 47g
- Saturates
- 10g
- Salt
- 1.7g
- Sugars
- 15g
of the Reference intake
Carbohydrate 98.3gProtein 57.2gFibre 12.1g
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Method
- Heat the oil in a deep, lidded frying pan or casserole dish over a high heat. Brown the chicken legs for 4-5 mins, turning occasionally, until deep golden brown all over. Transfer to a plate and set aside.
- Reduce the heat to medium, then fry the sweet potatoes and spring onions for 4-5 mins, scraping any browned bits from the bottom of the pan, until golden and the onions have softened. Add the garlic and cook for 2 mins more.
- Stir in the chopped tomatoes, stock, beans and peanut butter. Bring to a simmer and return the chicken to the pan, skin-side up. Cover, then simmer over a low-medium heat for 15 mins. Remove the lid and cook for another 15-20 mins until thickened and the chicken and sweet potatoes are cooked.
- Meanwhile, cook the rice to pack instructions, then divide between 4 bowls. Stir most of the coriander through the stew, then spoon over the rice and scatter with the remaining coriander to serve.
- See more Stew recipes
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
