Fiery Chicken Peanut Stew

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

Fiery Chicken Peanut Stew
Fiery chicken peanut stew is a perfect choice for fueling endurance sport.


  • 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


  1. Heat the oil in a flame-proof casserole dish, and brown the chicken over a medium to high heat.
  2. Reduce the heat to low, add the onion, garlic and ginger and gently sauté for a few minutes to soften the onion.
  3. 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.
  4. Bring to boil, cover and then lower the heat to a simmer.
  5. 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.
  6. You may have to pour over extra chicken stock if the sauce becomes too thick.
  7. Sprinkle over the fresh coriander and serve with lime wedges on brown rice or couscous.

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Written by Camille Bennett

Camille Bennett is our nutrition expert interested in fitness diet and doesn’t run out of delicious ideas for healthy and nutritional meals.


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