West African-style chicken peanut stew
Creamy peanut stews are a familiar dish in West African cooking and this easy chicken version is a delicious one to try as a new family dinner. Somewhere between a hearty casserole and a curry, this comforting one-pot is packed with tender chicken, sweet potatoes and pepper, all cooked in a spiced peanut butter sauce.
- Heat 1 tbsp of the oil in a large, deep frying pan and sauté the onion over a medium heat for 5 mins until beginning to soften. Add the sweet potatoes and pepper, season and cook for a further 10 mins. Transfer to a bowl and set aside.
- Meanwhile, mix the peanut butter with the hot stock until smooth, then set aside.
- Add the remaining oil to the pan along with the chicken. Stir in the garlic, ginger, ground coriander, cumin and crushed chillies. Cook over a medium-high heat for 5 mins until the chicken is golden.
- Return the vegetables to the pan and pour in the hot peanut stock. Simmer for 20 mins until the sauce has thickened and the chicken and sweet potato are tender and cooked through. Scatter with the coriander and peanuts (if using) and serve with steamed or boiled rice, if you like.
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