Ingredients

500ml chicken stock, heated

340g jar smooth peanut butter

2 onions, halved and thinly sliced

3 tbsp sunflower oil

3 tbsp finely chopped ginger

½-1 tsp cayenne pepper (optional)

3 tsp ground coriander

3 tsp ground cumin

1-2 scotch bonnet chillies, deseeded and chopped

2 bay leaves

400g can chopped tomatoes

2 x 800g pack chicken thighs and drumsticks, skinned

3 sweet potatoes, cut into chunks

2 red peppers, deseeded and cut into chunks

Good handful coriander, chopped, a little reserved for sprinkling

Rice and lime wedges, to serve (optional)

Instructions

Step 1: Pour the hot chicken stock over the peanut butter in a large bowl and stir until the peanut butter has fully dissolved.

Step 2: Heat a very large pan over medium heat and fry the sliced onions in sunflower oil for about 5 minutes until softened.

Step 3: Add the chopped ginger, cayenne pepper if using, ½ tsp black pepper, ground coriander, ground cumin, scotch bonnet chillies, and bay leaves to the pan. Cook, stirring, for 2 minutes to release the spices’ aromas.

Step 4: Tip in the chopped tomatoes and the peanut-stock mixture, then stir in the chicken pieces. Cover the pan with a lid and let it simmer gently for 30 minutes, stirring frequently to prevent the peanut butter from sticking to the base.

Step 5: Add the sweet potato chunks, red peppers, and chopped coriander to the stew, then cook uncovered for another 30 minutes or until the vegetables are tender and the chicken is cooked through.

Step 6: Serve the stew sprinkled with the reserved coriander. Optionally, accompany with steamed rice and lime wedges to squeeze over for extra brightness.

Tips & Variations

You can freeze this stew in batches for up to 3 months. Thaw in the refrigerator or gently reheat from frozen with a little water in a covered pan, removing the lid once thawed to allow excess moisture to evaporate.

Adjust the number of scotch bonnet chillies to control the heat level according to your preference.

Swap sweet potatoes for butternut squash or add leafy greens like spinach for extra nutrition.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove until hot throughout, adding a splash of water if necessary to loosen the sauce. This stew also freezes well for up to 3 months; thaw overnight in the fridge before reheating as described above.

FAQs

Can I use chicken breasts instead of thighs and drumsticks?

Yes, you can substitute chicken breasts, but they may cook faster and have a leaner texture. Keep an eye on cooking time to avoid drying out the meat.

What can I serve with this stew?

This stew goes wonderfully with steamed rice, couscous, or flatbreads. Lime wedges add a nice zesty contrast when squeezed over just before eating.