Spicy African chicken stew

Spicy African chicken stew

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(27 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

    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 potatoes

    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…


  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)

stormyraincloud's picture

This was delicious. I have been putting it off because of the high calorie and fat content, but I couldn't resist and it was definitely worth the wait.
I didn't add the chillies, because the younglings would moan, but I will definitely add some next time, they can cope with a little spice and it would be so much nicer with a little kick.

meow967's picture

Tried this recipe, I am sorry, I LOVE BBCGOODFOOD but this tasted like dirty peanut water.... not nice at all....

carolestevens11's picture

Really nice, I would make sure you use a decent quality peanut butter and if it does get a bit too think you can control this by adding a bit of water. Will be making again :)

angryt's picture

I have to say I was NOT expecting this to be nice. When we first mixed the peanuts butter and stock we were dubious, once we added it all together it smelt AWFUL and tasted terrible. But reading all the reviews here we persisted, and slow cooked it. And I am so glad we did. It was really lovely, the sauce was just gorgeous, aromatic and creamy, and the chicken was just falling off the bone. It could be a bit spicier, but I really did enjoy it.

trixiecat's picture

Lovely, the sauce is wonderful! To solve the problem of the sticking to the pan on the hob, I put the pot in the oven on a low heat to cook through the sweet potatoes. Worked well, we will be making this dish again, thanks for the recipe.

browste1's picture

We enjoyed this one, but I used less peanut butter than in recipe.

Frantic Flapjack's picture

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

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

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

Found flavours had matured well the day after this dish was cooked.

jenunn's picture

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 :)


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