Chicken, Sweet Potato and Peanut Stew (2024)

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By Nicky Corbishley

• ▢ 1 ½ tbsp vegetable oil
• ▢ 1 large onion peeled and chopped
• ▢ 2 cloves garlic peeled and minced
• ▢ 1 thumb-sized piece of ginger peeled and minced
• ▢ ¼ tsp salt
• ▢ ½ tsp black pepper
• ▢ 1 tsp cayenne pepper optional
• ▢ 1 tbsp ground coriander
• ▢ 2 red chilli peppers finely chopped
• ▢ 1 bay leaf
• ▢ 4 chicken breasts chopped into bite-size chunks
• ▢ 150 g (1/2 cup + 1 tbsp) smooth peanut butter
• ▢ 480 ml (2 cups) chicken or vegetable stock (use bouillon for gluten free)
• ▢ 400 g (14 oz) can chopped tomatoes
• ▢ 1 large sweet potato peeled and chopped into bite-size chunks
• ▢ 110 g (1 cup) roughly chopped peanuts

To Serve:

• ▢ boiled rice
• ▢ fresh coriander/cilantro
• ▢ toasted peanuts*
• ▢ garlicky kale**

• Heat the oil in a large frying pan or dutch oven. Add the onion and cook for 5 minutes on a medium heat until they start to soften.

  1 1/2 tbsp vegetable oil, 1 large onion

• Add the garlic, ginger, salt, pepper, cayenne pepper, ground coriander, chilli peppers and bay leaf. Stir and cook for a further 2-3 minutes.

  2 cloves garlic, 1 thumb-sized piece of ginger, 1/4 tsp salt, 1/2 tsp black pepper, 1 tsp cayenne pepper, 1 tbsp ground coriander, 2 red chilli peppers, 1 bay leaf

• Turn the heat up to high and add the chicken. Stir so the chicken is coated in the spices, and cook for 4-5 minutes, stirring regularly, until the chicken is sealed.

  See Also

  Instant Pot Beef Gyros Recipe

  4 chicken breasts

• Add the peanut butter, stock, canned tomatoes and sweet potato. Bring to the boil, turn down to a gentle simmer, then place a lid on the pan. Simmer for 30 minutes, stirring every so often.

  150 g (1/2 cup + 1 tbsp) smooth peanut butter, 480 ml (2 cups) chicken or vegetable stock, 400 g (14 oz) can chopped tomatoes, 1 large sweet potato

• After 30 minutes, take off the lid, remove the bay leaf and add in the chopped peanuts. Cook for a further 2 minutes. (you can cook for longer with the lid off if you want the sauce to be thicker).

  110 g (1 cup) roughly chopped peanuts

• Turn off the heat and serve with rice, coriander and toasted peanuts (and some kale if you like).

  boiled rice, fresh coriander/cilantro, toasted peanuts*, garlicky kale**

* To make the toasted peanuts, simple dry-fry them in a hot pan for a minute or two (keep and eye on them, as the burn quickly). When they're browned, place on a plate to cool.
** To make the garlicky kale, simply add a large bag of washed kale to a pan with 1 clove of minced garlic, 3 tbsp butter and 3 tbsp water. Stir, then place a lid on the pan and heat on high for 2-3 minutes until the kale has wilted.

Nutrition info is for one serving of this recipe, and does not include the serving suggestions of rice, toasted peanuts or garlicky kale.