Serves 8
80 min
Spicy African Chicken Stew
Recipe GLPRa39d1ddf36ea37
A warming and aromatic West African-inspired chicken stew made with creamy peanut butter, tender chicken thighs and drumsticks, sweet potatoes, and red peppers, seasoned with ginger, cumin, coriander, and fiery scotch bonnet chillies. This comforting one-pot dish is naturally gluten-free and dairy-free, perfect served over rice with fresh lime wedges.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
500ml chicken stock, heated
340g smooth peanut butter
2 medium onions, halved and thinly sliced
3 tbsp sunflower oil
3 tbsp finely chopped fresh ginger
½ to 1 tsp cayenne pepper, optional
3 tsp ground coriander
3 tsp ground cumin
1 to 2 scotch bonnet chillies, deseeded and finely chopped
2 bay leaves
400g can chopped tomatoes
1.6kg chicken thighs and drumsticks, skinned
3 medium sweet potatoes, cut into chunks
2 red bell peppers, deseeded and cut into chunks
1 good handful fresh coriander, chopped
Rice and lime wedges, for serving
Directions
Pour the heated chicken stock over the peanut butter in a bowl and whisk until completely smooth and incorporated.
Heat the sunflower oil in a very large pan or Dutch oven over medium-high heat. Add the sliced onions and cook, stirring occasionally, for about 5 minutes until softened and beginning to turn golden.
Stir in the chopped ginger, ground coriander, ground cumin, scotch bonnet chillies, and bay leaves. Cook, stirring constantly, for 2 minutes to toast the spices and release their aromatics.
Pour in the chopped tomatoes and the peanut butter mixture, stirring well to combine. Add the skinned chicken thighs and drumsticks, stirring to coat them in the sauce.
Cover the pan with a lid and reduce heat to medium-low. Simmer for 30 minutes, stirring frequently to prevent the peanut butter from sticking to the bottom of the pan. The chicken should reach an internal temperature of 165°F.
Stir in the sweet potato chunks, red pepper chunks, and chopped fresh coriander. Replace the lid and continue simmering for another 30 minutes, until the sweet potatoes are tender and the chicken is fully cooked through.
Taste and adjust seasoning as needed. Sprinkle with reserved coriander and serve over rice with lime wedges on the side for squeezing over.
