Spicy African chicken stew

Spicy African chicken stew

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(30 ratings)

Prep: 15 mins Cook: 1 hr, 5 mins

Easy

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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Ingredients

  • 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
    Onion

    Onion

    un-yun

    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
    Ginger

    Ginger

    jin-jer

    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

    Chicken

    chik-en

    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)
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

Method

  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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jdmartinez
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
katycooks
29th Jan, 2017
5.05
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.
JakeSudzmk
3rd Dec, 2016
5.05
Great recipe the best thing I've ever made!!
Estrella82
14th May, 2016
5.05
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
21st Feb, 2016
5.05
Great recipe! Will make it again and again and again...
chantedsnicker
11th Jan, 2016
3.8
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
15th Oct, 2015
5.05
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
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.
aimseroo
8th Apr, 2015
3.8
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
7th Jan, 2015
5.05
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!

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migimoo99
5th Jul, 2015
Has anybody tried cooking this in a slow cooker.....do you think it would stick or split?
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