West African-style chicken peanut stew recipe
Created by The Tesco Recipes team
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)
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Shop ingredientsEach serving contains
- Energy
- 2290kJ 549.0kcal
- Fat
- 37g
- Saturates
- 8g
- Salt
- 1.4g
- Sugars
- 1g
of the Reference intake
Carbohydrate 20.3gProtein 37.0gFibre 4.8g
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- 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.
- 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.
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