Fiery chicken peanut stew is a delicious West African meal with fiery flavor. It’s a perfect choice for fueling endurance sport. In Africa, peanuts are widely used, especially in stews and soups. And like many studies show, consuming a small handful of peanuts daily is beneficial to our health.
In case you’re allergic to peanuts, you can try to do this recipe with almond butter or nut-free butter. This training supper is best served with couscous or brown rice. It works sustaining and comforting.
Preparation time: 10 minutes
Cooking time: 40 minutes
Nutrition per serving: Energy (kcal) 513, Carbohydrate (g) 26, of which sugars (g) 11, Fat (g) 30, of which saturates (g) 7.5, Protein (g) 40, Salt (g) 2, Fibre (g) 6
- 2 tbsp olive oil
- 8 skinless chicken thighs
- 1 onion, peeled and finely sliced
- 3 cloves garlic, peeled and crushed
- 2cm piece of fresh ginger, peeled and grated
- 1 red, green and yellow pepper, stalk and seeds removed, diced into 2 cm cubes
- 1 large sweet potato, peeled and diced into 2 cm cubes
- 1 red chili, de-seeded and finely chopped
- 2 tbsp tomato puree
- 1 x 400g tin chopped tomatoes
- 2-3 tbsp coconut milk (optional)
- 3-4 tbsp crunchy peanut butter
- 1 sprig fresh thyme, or 1 tsp dried thyme
- 2 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp cayenne pepper (or to taste)
- Salt and freshly ground black pepper
- Chicken stock
- 1 x 25g pack French coriander, roughly chopped
- Juice of half a lime and another lime, cut into quarters
- Heat the oil in a flame-proof casserole dish, and brown the chicken over a medium to high heat.
- Reduce the heat to low, add the onion, garlic and ginger and gently sauté for a few minutes to soften the onion.
- Mix in the vegetables and the chili and then add the tomato puree, tomatoes, coconut milk, peanut butter, thyme, ground coriander, cumin and cayenne pepper, a pinch of salt and plenty of freshly ground black pepper. Pour over enough chicken stock to cover everything.
- Bring to boil, cover and then lower the heat to a simmer.
- Cook on the hob, covered, on a low heat, stirring regularly, for 30-40 minutes, until the chicken is cooked and the sauce is deliciously thick. Add the lime juice and season to taste.
- You may have to pour over extra chicken stock if the sauce becomes too thick.
- Sprinkle over the fresh coriander and serve with lime wedges on brown rice or couscous.