Spicy African chicken stew

Spicy African chicken stew

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(49 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

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

  • 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



    While it's the traditional Christmas bird, turkey is good to eat all year round, though…

  • 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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25th Apr, 2020
I did this for 3 and halved everything but used 250ml stock, 60g crunchy peanut butter, 1 normal strength red chilli and added a carrot. I would make sure you cut the sweet potato in to small bite size chunks to make sure it cooks.
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.


24th Aug, 2018
Do you really use 340g of peanut butter? that seems an awful lot
5th Jul, 2015
Has anybody tried cooking this in a slow cooker.....do you think it would stick or split?
Jonny Frame's picture
Jonny Frame
12th Oct, 2018
For All the people who don't have access to a large supermarket in the UK, this recipe is delicious with minimal adjustments. Substitute the 1-2 scotch bonnets for 4-6 deceeded red finger chilli's. The ones used for Thai stir fries. Use roughly 3/4 of a 340g tub of peanut butter. Follow instructions until adding sweet potatoes. Add them an hour before serving. Add the red pepper 1/2 an hour before serving. For a little extra depth of flavour I put 2 heaped teaspoons of Chipotle paste in when the sweet potatoes went in. I imagine an ancho chilli or a teaspoon of red chilli paste and a teaspoon of smoked paprika would have the same results. Otherwise I followed as described and allowing for 1 1/2 to 2 hours of hands off cooking your on to a winner for people who like spice and also depth of flavour. As long asy you don't mind picking the bones out of your tender and tasty curry as the meat has completely melted off the bone your on to a winner here!
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