Spicy African chicken stew

Spicy African chicken stew

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(26 ratings)

Prep: 15 mins Cook: 1 hr, 5 mins


Serves 8
Cayenne pepper and Scotch bonnet chillies give this boldly flavoured peanut casserole a fiery kick

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal633
  • fat40g
  • saturates10g
  • carbs25g
  • sugars12g
  • fibre4g
  • protein44g
  • salt0.8g
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  • 500ml chicken stock, heated
  • 340g jar smooth peanut butter
  • 2 onion, halved and thinly sliced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 3 tbsp sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 3 tbsp finely chopped ginger



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • ½-1 tsp cayenne pepper (optional)
  • 3 tsp ground coriander
  • 3 tsp ground cumin
  • 1-2 scotch bonnet chillies, deseeded and chopped
  • 2 bay leaf
  • 400g can chopped tomato
  • 2 x 800g pack chicken thighs and drumsticks, skinned



    Chicken's many plus points - its versatility, as well as the ease and speed with which it…

  • 3 sweet potato, cut into chunks

    Sweet potato

    sweet po-tate-toe

    Sweet potatoes have a creamy texture and a sweet-spicy flavour that makes them ideal for savoury…

  • 2 red pepper, deseeded and cut into chunks
  • good handful coriander, chopped, a little reserved for sprinkling
  • rice and lime wedges, to serve (optional)



    The same shape, but smaller than…

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  1. Pour the hot stock over the peanut butter and stir until dissolved. Heat a very large pan and fry the onions in the oil for 5 mins to soften. Add the ginger, cayenne, if using, ½ tsp black pepper, coriander, cumin, chillies and bay and cook, stirring, for 2 mins.

  2. Tip in the tomatoes and the peanut stock, then stir in the chicken pieces. Put a lid on the pan and leave to simmer for 30 mins, stirring frequently to make sure the peanut butter doesn’t stick to the base of the pan.

  3. Stir in the sweet potatoes, peppers and chopped coriander, then cook for 30 mins more. Serve sprinkled with the reserved coriander, with rice and lime wedges for squeezing over, if you like.

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Comments (34)

Estrella82's picture

Really loved this & will make again! I cut down slightly on the peanut butter & cumin based on other peoples tips & it was perfect! Also used breast & thigh pieces as my friend isn't keen on meat on the bone, worked perfectly! Yum!

Jules1909's picture

Great recipe! Will make it again and again and again...

chantedsnicker's picture

Made this last night and really enjoyed it. I'll definitely be making it again! My partner thought it needed a few more vegetable ingredients in it though so I think I'll look at what to add.

rebecca65's picture

This is the second time I've made this exceedingly good recipe in two weeks!
Comforting and warming with one or two chillies. I use skinless and boneless chicken thighs. Highly recommended!

Kamillanlarsen's picture

We love this recipe. So many good flavours in one pot! I normally only use one chili as we prefer our food to have warmth instead of just being hot.
The other half isn't too keen on chicken on the bone, so I use thigh fillets instead.
I make the whole recipe and freeze the rest in lunch and dinner portions.
Perfect every time.

aimseroo's picture

This dish was a big hit, really good combination of flavours. Used half the amount of peanut butter suggested, and used Meridien crunchy peanut butter. The chillies gave it the perfect amount of heat. Served with yellow rice as suggested which was just as popular. Clean plates all round!

jessiquaquaqua's picture

I made this for 6 people tonight using leftover roast chicken and it went down a storm! Only had half the amount of peanut butter and think it could probably use more than that to get the full flavour. Definitely a recipe I'll be using again!

silver01's picture

This dish is a must ! Perfection on a plate.
Lovely lingering taste

nefetiti's picture

For the version I know we don't use cumin or tomatoes. Try using roasted peanuts instead for an authentic flavour avoiding the preservatives and chemicals. Either grind it in a mill or blend with the tomatoes. Why do you have to anglicise the recipe, try the original version first.

BexIAm's picture

This was very easy to make but wish I had made less as I'm afraid we didn't like one else has mentioned this so maybe it's just our taste buds but I think the cumin really overpowered it. I didn't use any more than the recipe said but it ruined it for us. I would also probably half the amount of peanut butter and add another tin or half a tin of chopped tomatoes instead. Had just the right amount of spice for us; a touch more and it would have been too much. If making this I strongly recommend only making enough for 2 portions just in case you don't like it.

jburton's picture

This sounds great and after reading the reviews is definitely something I will make especially as my fella is such an avid fan of peanut butter. Only changes I'm making are, I will halve the recipe amount as I'm serving 2 people and instead of on the hob i will cook nice and slow in the oven (180fan) till cooked to solve the sticking to the pan thing. will be back to comment once I've made it.

amaka's picture

What African country does this peanut stew originate? It would have been more appropriate to have mentioned it instead of generalizing. Please care enough to find out and amend. Otherwise good job.

kirstylouise86's picture

Seriously delicious. Really surprised at how much we liked it. A great dish to disguise veg in too, I added more veg than in the recipie and it was perfect. Will make again

Thecyclingchef's picture

Absolutely fabulous!

sheleeng's picture

Love this dish!!! Firm family favourite!! I have to make the peanut butter from scratch because we live in Catalunia and can not buy it.....but, that in itself, makes it even more special....and usually, we have enough left for toast in the mornings!!1 Even the kids love it!!!

Barcarich's picture

you can buy it in Mercadona

Mickhoughton's picture

Absolutely gorgeous. Kept most of the chilli seeds in for a slightly bigger kick.

last edited: 10:33, 18th Oct, 2013
Pynner's picture

This was lovely the only thing I changed was used 1/2 the amount of peanut butter -because that's what I had in the cupboard

ruthiestruthie's picture

I really enjoyed this. It's very tasty, but:

If you are trying this for the first time, and are not sure if you will like it, I strongly recommend that you halve the quantities. (Also, if you don't have a giant pan to cook it in, as this is a serious amount of chicken, veg and stock to fit in a pan!!)

Also, I've made it with chicken thigh fillets which I prefer to drumsticks (although the meat seriously falls off the bones making them easy to pick out) . It does need dark meat for the flavour though I think.

berniea's picture

I have just finished eating this. Really enjoyed it, have made enough to freeze and will certainly be making it again.


Questions (1)

migimoo99's picture

Has anybody tried cooking this in a slow you think it would stick or split?

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