Peanut Chicken Stew

Bee's Baking - Peanut Chicken StewAdapted from Simply Recipes


1kg chicken (legs/thighs ideally)
1 yellow/white onion, sliced
3-inch piece of ginger, peeled & minced
6-8 garlic cloves, choped
1kg sweet potato, peeled & chopped in to chunks
400g tin crushed tomatoes
1 litre chicken stock
200g smooth peanut butter
150g peanuts, roasted (can dry-roast in a pan if required)
1 tablespoon coriander seeds, ground
1 teaspoon cayenne pepper, or to taste
Vegetable oil, as required
Salt and pepper, as desired
Chopped cilantro, to serve


1. Salt chicken pieces, pat them dry, brown in a pan, and set aside
2. Cook onions for 3-4 minutes before adding ginger and garlic and cooking for another 1-2
3. Add sweet potatoes and stir until combined
4. Add chicken, stock, crushed tomatoes, coriander seeds, cayenne pepper, peanut butter and peanuts
5. Bring to the boil, reduce heat and simmer covered for ~90 minutes (check after 60)
6. Remove chicken pieces and shred them before returning to the pot (I only had cubed chicken so I simmered for ~30 mins and then added the chicken)
7. Adjust seasoning, including a good amount of black pepper
8. Serve with cilantro, and (if desired) steamed rice

Nutritional Information

– Recipe yields 6 servings
– Each serving (stew only) contains ~751 calories, 46g carbs, 59g protein, and 30g fat

Bee's Baking - Peanut Chicken Stew


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