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Main course · West African

Chicken and Sweet Potato West African Peanut Stew

50 min Serves 4 ~549 kcal/serving ~£10.00 (£2.50/serving) Gluten-freeDairy-freeContains-nuts
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Ingredients

  • 600 g chicken thighs, boneless skinless, diced
  • 500 g sweet potatoes, peeled and cubed
  • 100 g smooth peanut butter
  • 400 g tinned chopped tomatoes
  • 400 ml chicken stock
  • 1 onion, diced
  • 3 garlic cloves
  • 20 g fresh root ginger, grated
  • 1 tsp ground cayenne pepper
  • 2 tbsp sunflower oil

Nutrition (per serving)

Calories
549 kcal
Protein
40.1 g
Carbohydrate
32.5 g
of which sugars
14 g
Fat
26.4 g
of which saturates
5.4 g
Fibre
7.1 g
Salt
1.49 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Heat oil in a large pan. Brown the chicken pieces over high heat for 4 minutes, then remove and set aside.

  2. 2

    Fry the onion for 4 minutes, then add the garlic, ginger and cayenne and cook for 1 minute.

  3. 3

    Whisk the peanut butter into the stock until smooth. Add to the pan along with the tomatoes and sweet potatoes.

  4. 4

    Return the chicken, stir everything together, cover and simmer for 25 minutes until the sweet potato is tender.

  5. 5

    Adjust seasoning and serve with white rice and a scattering of fresh coriander.

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