Chicken, Sweet Potato and Peanut Stew –Â This comforting recipe is a slightly spicy, nutty stew that can be eaten on its own, or with rice.
The word stew generally evokes thoughts of cold winter evenings with the fire blazing. So you might think I’m a bit strange for posting this one in Spring.
However, this is more of a light, nutty curry than a hearty-filling stew.
Chicken, spices, peanut butter, sweet potato and a few other goodies, all combine to make a tasty dinner.
I like to add a couple of red chilli peppers to mine to spice things up a bit, but if you’re serving this for kids, you can either:
- Reduce the chillies
- Replace the chillies with a tbsp of sweet chilli sauce
- Leave the heat out entirely
Whilst the peanut butter and coriander hint at a slightly Thai-flavour-inspired dish (Thai being one of my favourite cuisines – like this Mee Siam , Yellow Curry, Peanut Pork or this Laksa), it’s the addition of tomatoes, stock and sweet potato that really brings it closer to a more traditional African stew.
Serve this dish with some toasted peanuts, garlicky kale and boiled rice. Sooo good!
More Amazing Stews
Still hungry for more? Why not try one of these stews inspired by different countries around the world:
Chicken, Sweet Potato and Peanut Stew
Ingredients
- 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**
Instructions
- 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.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**
Notes
** 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Equipment:
In order to make this recipe you will need:
-
- A good Kitchen knife. I have recently bought this Dalstrong one and love it.
- Chopping Board
- Microplane for mincing the ginger
- Measuring Spoons
- Garlic Press
- Dutch Oven
- Wooden or Silicon Coated Spoons. We have just bought these and love them.
- Rice Steamer.
Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.
Hi – this recipe looks great! I saw a question about slow cooker adaption and second it. Can you share instructions for making this a slow cooker meal?
Hi Tessa,
Yes you can cook this in the slow cooker. Once you’ve added all of the ingredients (except the peanuts) and brought it to the boil, transfer to the slow cooker and cook for 3-4 hours on high or 5-6 hours on low. Then stir in the peanuts at the end.
This was great! I used habaneros to make it extra spicy. I was also wondering though, it seems like the US measurement option isn’t working on any of the recipes!
I can’t thank you enough Nicky, just finished this, soooo very tasty, I cooked this in my electric pressure cooker, the sweet potato disintegrated, but it made the sauce so sweet and thick, absolutely delicious 😋
I was looking for a recipe for chicken and peanut butter as I didn’t have all the ingredients I needed to make my bang bang chicken. This was soooooo good. The link is going into our cozi meals as a definite keeper. Even my youngest (not young, they’re 17) had seconds and they rarely take seconds of anything! LOL Thank you for sharing!
Thanks Shannon,
So glad you and your family enjoyed the recipe 🙂
Chris & Nicky
My man and I adore this! After I fed it to my young step daughter, I tossed in some chilies in adobo…the spicy smokiness went really well with the peanut flavour. We served it on top of bulgar wheat for something different.
Thanks for an excellent recipe enjoyed by all.
Thanks Cynthia,
Glad you enjoyed the recipe 🙂
Thanks
Chris & Nicky
excelant
Delicious. A favourite now. I left out the cayenne pepper and bay leaf and added a little curry powder and tumeric.
Was great! Nice flavors
I just made this dish and it is so delicious! I made it as written with the exception of no chilies or bay leaf, because I didn’t have any on hand. Really great recipe. Thank you.
Googled it this morning. Cooked it this evening. Fantastic!
Served with kale and rice. Top dinner.