West African Peanut Stew

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.

Great

% Daily Values based on a 2,000 calorie diet

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