Chicken and peanut stew recipe

1005 ratings Rate
  • Serves 4
  • 15 mins to prepare and 1 hr to cook
  • 1217 calories / serving
  • Freezable
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TWC 06 Recipe 1 Chicken Peanut

Place the onion, carrot, chillies, ginger, bay leaves and peppercorns in a medium pan along with a litre (1¾ pints) of water. Bring to a boil over a high heat. Reduce heat to medium, add the chicken thighs and simmer, uncovered for 15 minutes. Add the chicken breasts and simmer for another 10 minutes, or until the chicken is cooked through with no pink showing. 

Meanwhile, toast the peanuts in a small dry pan over medium heat until golden brown and fragrant. Allow to cool, then grind 250g (8oz) of the toasted peanuts in a blender to a smooth paste. Set aside.

Using tongs, remove the chicken from the cooking liquid and set aside. Using a slotted spoon, discard the bay leaves and transfer the vegetables to a food processor. Purée the vegetables until smooth. Set the broth aside.

Heat the oil in a large pan over a medium heat. Add the potatoes and sauté until golden brown, about 10 minutes. Add the chicken pieces and brown them on all sides, about 10 minutes. Remove the pan from the heat.

Stir the vegetable purée into the broth and bring to a boil. Add the peanut purée and the remaining 200g (7oz) whole peanuts and whisk until well combined. Add the tomatoes, chicken, and potatoes and simmer until heated through, about 5 minutes. Remove from the heat. Add the spinach and stir until the spinach is wilted. Serve with yellow rice.

Recipes from The Soul Of A New Cuisine: A Discovery Of The Foods And Flavors Of Africa, by Marcus Samuelsson (foreword by Desmond Tutu), published by John Wiley & Sons, £25·99. 

See more Chicken recipes 


For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.


  • Ingredients

  • 2 medium onions, sliced
  • 2 carrots, peeled and cut into 2·5cm (1in) pieces
  • 2 Scotch bonnet chillies, halved and deseeded
  • 7cm (3in) piece of ginger, peeled and sliced
  • 2 bay leaves
  • 6 peppercorns
  • 4 boneless, skinless chicken thighs, each cut into 4 pieces
  • 4 boneless, skinless chicken breasts, each cut into 4 pieces
  • 475g (15oz) unsalted peanuts
  • 3tbsp olive oil
  • 2 baking potatoes, peeled and cut into 5cm (2in) cubes
  • 4 tomatoes, cut into quarters
  • 500g (1Ib) spinach, tough stems removed, washed
  • Energy 5080kj 1217kcal 61%
  • Fat 68g 97%
  • Saturates 13g 64%
  • Sugars 21g 23%
  • Salt 0.9g 15%

of the reference intake
Carbohydrate 50g Protein 90.5g Fibre 10g


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