African Chicken and Peanut Stew – This African Stew is a slightly spicy, nutty stew that can be eaten on its own, or with rice.
Prep Time: 15 mins | Cook Time: 50 mins | Total Time: 1 hr 5 mins
- 1 1/2 tbsp vegetable oil
- 1 large onion peeled and chopped
- 2 cloves garlic peeled and minced
- 1 thumb-sized piece of ginger peeled and minced
- 1/4 tsp salt
- 1/2 tsp black pepper
- 1 tsp cayenne pepper optional
- 1 tbsp ground coriander
- 2 red chilli peppers finely chopped
- 1 bay leaf
- 4 chicken breasts chopped into bite-size chunks
- 150 g smooth peanut butter
- 480 ml chicken or vegetable stock (use bouillon for gluten free)
- 400 g can chopped tomatoes
- 1 large sweet potato peeled and chopped into bite-size chunks
- 1 cup roughly chopped peanuts
- Boiled rice
- Fresh coriander/cilantro
- Toasted peanuts
- Garlicky kale
- Heat the oil in a large frying pan or dutch oven. Add the onion and cook for 5 minutes on a medium heat until they start to soften. Add the garlic, ginger, salt, pepper, cayenne pepper, ground coriander, chilli peppers and bay leaf. Stir and cook for a further 2-3 minutes.
- Turn the heat up to high and add the chicken. Stir so the chicken is coated in the spices, and cook for 4-5 minutes, stirring regularly, until the chicken is sealed.
- Add the peanut butter, stock, canned tomatoes and sweet potato. Bring to the boil, turn down to a gentle simmer, then place a lid on the pan. Simmer for 30 minutes, stirring every so often.
- After 30 minutes, take off the lid, remove the bay leaf and add in the chopped peanuts. Cook for a further 2 minutes. (you can cook for longer with the lid off if you want the sauce to be thicker).
- Turn off the heat and serve with rice, coriander and toasted peanuts (and some kale if you like).