For those who love a spicy dish, our West African-inspired chicken and peanut stew will be exactly what you want to warm up to this winter.
It features fresh ginger, garlic, a fiery Scotch bonnet chilli, creamed coconut, smooth peanut butter and zesty lime to balance it all out with a fresh hit of acidity.
It only requires 15 minutes of prep time, and then you just let it do its thing and simmer away on the hob until the meat is tender, and the stew is fragrant.
Serve with steamed rice for a delicious dinner option.
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- Yields:
- 4 serving(s)
- Prep Time:
- 15 mins
- Cook Time:
- 50 mins
- Total Time:
- 1 hr 5 mins
- Cal/Serv:
- 580
Ingredients
- 2 tbsp.
vegetable oil
- 8
chicken drumsticks
- 1
large onion, roughly chopped
- 5
cm piece fresh root ginger, peeled and grated
- 4
garlic cloves, crushed
- 1
scotch bonnet chilli, deseeded and finely chopped
- 2 tbsp.
tomato purée
- 75 g
creamed coconut
- 100 g
smooth peanut butter
- 500 g
sweet potatoes, peeled and cut into 3cm chunks
- 1
red pepper, chopped
- 400 g
tin kidney beans, drained and rinsed
-
lime wedges, to serve
Directions
-
- Step 1 Heat 1tbsp oil in large pan or casserole over medium-high heat and brown the chicken drumsticks all over (you may need to do this in batches). Set aside. Add remaining oil and fry the onion for 10min, scraping up the brown bits from the bottom of the pan/casserole.
- Step 2Add the ginger, garlic, chilli and tomato purée and fry for 2min. Stir in the creamed coconut, peanut butter and 500ml water. Nestle in the chicken pieces and add the sweet potatoes and red pepper. Bring to boil, cover and simmer for 15min.
- Step 3Remove lid, stir in kidney beans and simmer for 10-15min more until thickened and the chicken and sweet potato are cooked through. Check seasoning.
- Step 4Divide among 4 bowls and serve with lime wedges.
Freeze ahead
Prepare to end of step 3. Cool completely. Transfer to a freezerproof container or bag and freeze for up to 3 months. To serve, defrost overnight in fridge. Reheat to piping hot in a pan or casserole. Serve.
Per serving:
- Calories: 580
- Protein: 32g
- Total fat: 28g
- Saturates: 11g
- Carbs: 44g
- Total sugars: 14g
- Fibre: 13g
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