Spicy African chicken stew

Spicy African chicken stew

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(20 ratings)


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Cooking time

Prep: 15 mins Cook: 1 hr, 5 mins

Skill level



Serves 8

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

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving



  • 500ml chicken stock, heated
  • 340g jar smooth peanut butter
  • 2 onions, halved and thinly sliced
  • 3 tbsp sunflower oil
  • 3 tbsp finely chopped ginger
  • ½-1 tsp cayenne pepper (optional)
  • 3 tsp ground coriander
  • 3 tsp ground cumin
  • 1-2 scotch bonnet chillies, deseeded and chopped
  • 2 bay leaves
  • 400g can chopped tomatoes
  • 2 x 800g pack chicken thighs and drumsticks, skinned
  • 3 sweet potatoes, cut into chunks
  • 2 red peppers, deseeded and cut into chunks
  • good handful coriander, chopped, a little reserved for sprinkling
  • rice and lime wedges, to serve (optional)

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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.

Recipe from Good Food magazine, October 2012

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harriate's picture

I have recently tried this recipe and really enjoyed it! Changed a couple of things. Check out my blog for more www.harriate.blogspot.co.uk :)

Frantic Flapjack's picture
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This was very thick and gloopy. I didn't fancy eating it. Even my husband who is an avid peanut butter fan, thought there was too much peanut butter. Also, it could have done with being spicier. Don't forget to stir as it does stick to the bottom of the pan.

bethanhull's picture
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Very tasty. Used half the peanut butter and extra chillies and I really enjoyed it. Don't ignore the tip about stirring, does indeed burn easily to the bottom of the pan! Nice to try something different.

clueles's picture
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This was really good, lots of taste - although next time I will add a little more cayenne to it as we really like spicy food. We left the chicken skins on, and that tasted great too. Definately be making again! Very filling too.

davegroo's picture

I think that a whole jar of peanut butter overwhelms the dish a little.

lesleyw10's picture
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Found flavours had matured well the day after this dish was cooked.

jenunn's picture
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This is really good. Used chicken breasts instead of drumsticks and thighs just because I had some in the fridge, so did not need to cook it for so long. Very spicy, but we enjoyed it very much. Makes a nice change from chilli or curry on a Saturday night.

gocaod's picture

I made this dish tonight - would recommend it very much. Absolutely lovely :)