Chicken, Sweet Potato and Peanut Stew Recipe
This Chicken, Sweet Potato and Peanut Stew is a comforting recipe with a little heat, that's similar to a curry, but with fewer spices. Serve on its own or with rice and greens.
Servings: 6 servings
Ingredients
- 1 ½ tbsp oil
- 1 large onion peeled and diced
- 2 cloves garlic peeled and minced
- 1 tsp minced ginger
- ¼ tsp salt
- ½ tsp black pepper
- 1 tsp cayenne pepper See notes on heat level
- 1 tbsp ground coriander
- 2 red chilli peppers finely chopped
- 1 bay leaf
- 4 chicken breasts chopped into bite-size chunks (approx 600g or 1.3lbs)
- 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 or 2 medium ones, (roughly 400g/14oz in total), 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 it start sto soften.1 1/2 tbsp 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 tsp minced 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
- Stir in the peanut butter, stock, tinned 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
Heat level of the stew
This stew has a nice background heat to it. If that's too hot for your taste then you can swap out the cayenne for paprika and halve the amount of chillies that you add to the stew.Toasted peanuts
* 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.The garlicky kale
** 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
Calories: 460kcal | Carbohydrates: 26g | Protein: 32g | Fat: 27g | Saturated Fat: 6g | Cholesterol: 50mg | Sodium: 549mg | Potassium: 1003mg | Fiber: 5g | Sugar: 7g | Vitamin A: 3460IU | Vitamin C: 32.9mg | Calcium: 80mg | Iron: 3mg
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