Description
This Spicy African Chicken Stew combines tender chicken thighs and drumsticks simmered in a rich, flavorful sauce made from peanut butter, tomatoes, and aromatic spices. Enhanced with sweet potatoes, red peppers, and fresh coriander, this hearty stew is perfect served with rice and a squeeze of lime for a comforting and vibrant meal.
Ingredients
Scale
Stew Base
- 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
Chicken and Vegetables
- 2 x 800g pack chicken thighs and drumsticks, skinned
- 3 sweet potatoes, cut into chunks
- 2 red peppers, deseeded and cut into chunks
Garnish and Serving
- Good handful coriander, chopped, a little reserved for sprinkling
- Rice and lime wedges, to serve (optional)
Instructions
- Prepare the Peanut Stock: Pour the hot chicken stock over the smooth peanut butter in a bowl and stir vigorously until the peanut butter is completely dissolved. This forms the rich, creamy base of the stew.
- Sauté Onions and Spices: Heat a very large pan over medium heat and add the sunflower oil. Fry the sliced onions for about 5 minutes until softened. Add finely chopped ginger, cayenne pepper (if using), ½ teaspoon black pepper, ground coriander, ground cumin, chopped scotch bonnet chillies, and bay leaves. Cook while stirring for an additional 2 minutes to release the spice aromas.
- Add Tomatoes and Peanut Stock: Pour in the canned chopped tomatoes and the prepared peanut stock mixture. Stir well to combine all the flavors.
- Cook Chicken: Add the chicken thighs and drumsticks to the pan, making sure they are submerged in the sauce. Cover the pan with a lid and let the stew simmer gently for 30 minutes, stirring frequently to prevent the peanut butter from sticking to the base of the pan.
- Add Vegetables and Coriander: Stir in the chunks of sweet potatoes, red peppers, and most of the chopped coriander. Continue cooking the stew uncovered for another 30 minutes, allowing the vegetables to soften and the flavors to meld.
- Finish and Serve: Sprinkle the reserved chopped coriander over the stew before serving. Accompany with cooked rice and lime wedges for squeezing over the stew to add a fresh, zesty note.
Notes
- This stew can be frozen in batches for up to 3 months once cooled. To reheat, thaw in the fridge or cook gently from frozen in a large pan with a little water to prevent sticking. Cover until thawed, then uncover and heat until bubbling to evaporate excess moisture.
- The amount of cayenne pepper can be adjusted to your spice preference, or omitted for a milder flavor.
- Using skinless chicken reduces fat content and keeps the stew lighter.
- Serve with rice to soak up the delicious sauce, and lime wedges to brighten the flavors.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Stovetop
- Cuisine: African
Keywords: African chicken stew, peanut chicken stew, spicy chicken stew, peanut butter chicken, African cuisine, chicken and sweet potato stew
