West African Peanut Stew

Name: West African Peanut Stew
Cuisine: African
Ingredients: 2 tbsp olive oil; 1 onion, sliced; 2 medium sweet potatoes, peeled and diced; 1 red pepper, chopped; 80g smooth peanut butter; 2 reduced-salt chicken stock cube, made up to 600ml; 600g skinless and boneless chicken thigh fillets, cut into bite-sized pieces; 2 garlic cloves, crushed; 5cm piece ginger, peeled and grated; 1 tsp crushed chillies; 30g fresh coriander, leaves picked; 30g peanuts, roughly chopped (optional); cooked basmati rice, to serve (optional); 4 tomatoes; 2 table spoons of ras el hanout; 32g tomato paste

16 steps

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.

Updated at: Tue, 17 Oct 2023 11:44:10 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories519.1 kcal (26%)

Total Fat24.5 g (35%)

Carbs37.2 g (14%)

Sugars12.6 g (14%)

Protein38.1 g (76%)

Sodium433.6 mg (22%)

Fiber7.9 g (28%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

2 Tbspolive oil

1onion

sliced

2sweet potatoes

medium, peeled and diced

1red pepper

chopped

80gsmooth peanut butter

2reduced-salt chicken stock cube

made up to 600ml

600gskinless and boneless chicken thigh fillets

cut into bite-sized pieces

2garlic cloves

crushed

5 cmginger

piece, peeled and grated

1 tspcrushed chillies

30gfresh coriander

leaves picked

30gpeanuts

roughly chopped, optional

basmati rice

cooked, to serve, optional

4tomatoes

2 table spoonsras el hanout

32gtomato paste

Instructions

Step 1

Boil a kettle

Step 2

Peel and finely slice the red onion and pepper

Step 3

Chop the sweet potato[es] (skins on) into small bite-sized pieces

Step 4

Chop the tomatoes finely

Step 5

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.

Step 6

Add the sweet potatoes and pepper, season and cook for a further 10 mins. Transfer to a bowl and set aside.

Step 7

Meanwhile, combine the chicken stock and tomato paste – this is your tomato stock

Step 8

Once the onions etc have softened, add the the chicken. Stir in the garlic, ginger, and crushed chillies. Cook over a medium-high heat for 5 mins until the chicken is golden.

Step 9

After 5 mins, add the chopped tomatoes and ras el hanout and cook for 1-2 mins until fragrant. Once fragrant, add the tomato stock and cook, covered, for a further 6-8 min, or until the sweet potatoes are tender and the chicken is cooked through (no pink meat!)

Step 10

Meanwhile, chop the coriander finely, including the stalks

Step 11

Combine the peanut butter with a small splash of boiled water until it's loosened to a paste

Step 12

Add the flaked almonds to a pestle & mortar and grind (or chop if you don't have a pestle and mortar) to a fine powder

Step 13

Once the chicken is cooked through, add the peanut butter and half the ground almonds (save the rest for later!) to the pan and stir thoroughly for 1 min or until the sauce has thickened

Step 14

Remove from the heat and stir through half the chopped coriander (save the rest for garnish!) – this is your maffe-style chicken stew

Step 15

Serve the maffe-style chicken stew over the brown rice

Step 16

Garnish with the remaining ground almonds and remaining chopped coriander