Spicy African chicken stew

Spicy African chicken stew

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(32 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

    Peanut butter

    pee-nut butt-ah

    Peanut butter starts with dry roasting peanuts, which concentrates and heightens their flavour…

  • 2 onions, 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 leaves
  • 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 potatoes, 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 peppers, 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, questions and tips

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7th Mar, 2018
Was excited to make this after reading all the reviews. However, that's time and money wasted. It was vile. Far too sweet and the texture was weird; really gloopy and floury.
29th Jan, 2017
GF here, and peanut free. GREAT RECIPE!! I love it! I made mine with tahini instead of peanut butter, not bad :) and I left the skin and bones to make stock while cooking, cause I didn't have any frozen. I plan on making this as much as I can! Thank you!!
katycooks's picture
29th Jan, 2017
This was really tasty. The peanut butter/water mixture didnt seem too promising going into the dish (didn't smell great or look nice at all). However, the finished dish was lovely. The chicken was literally falling off the bone and was fantastic. The only problem I had (which was entirely my fault) was that while I halved all the other ingredients, I forgot to halve the amount of scotch bonnets so it was far too hot. Fortunately, a good dollop of yoghurt fixed that and it was delicious.
3rd Dec, 2016
Great recipe the best thing I've ever made!!
14th May, 2016
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!
21st Feb, 2016
Great recipe! Will make it again and again and again...
11th Jan, 2016
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.
15th Oct, 2015
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!
15th Oct, 2015
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.
8th Apr, 2015
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!


5th Jul, 2015
Has anybody tried cooking this in a slow cooker.....do you think it would stick or split?
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