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Peanutty chicken and sweet potato stew recipe

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This hearty chicken stew has a crunchy peanut butter twist and features budget-friendly chicken legs, plus sweet potato and black beans for extra plant points. Dairy- and gluten-free, this comforting dish is a real winner and you can even make ahead and freeze portions. See method

Serves 4
Takes 50 mins
1069 calories / serving
Freezable
Gluten-free
Dairy-free

Ingredients

1 tbsp vegetable oil
1kg pack chicken legs
500g sweet potatoes, peeled and cut into 2-3cm chunks
3 spring onions, thickly sliced
3 garlic cloves, crushed
400g tin chopped tomatoes
1 chicken stock pot, made up to 400ml
400g tin black-eyed beans, drained and rinsed
125g crunchy peanut butter
300g rice
15g fresh coriander, roughly chopped

If you don't have any spring onions, try using white onions or leeks and adjust the amount accordingly

Each serving contains

Energy
4475kj
1069kcal 53%
Fat
47g 67%
Saturates
10g 50%
Sugars
15g 17%
Salt
1.7g 28%

of the reference intake
Carbohydrate 98.3g Protein 57.2g Fibre 12.1g

Method

Heat the oil in a deep, lidded frying pan or casserole dish over a high heat. Brown the chicken legs for 4-5 mins, turning occasionally, until deep golden brown all over. Transfer to a plate and set aside.
Reduce the heat to medium, then fry the sweet potatoes and spring onions for 4-5 mins, scraping any browned bits from the bottom of the pan, until golden and the onions have softened. Add the garlic and cook for 2 mins more.
Stir in the chopped tomatoes, stock, beans and peanut butter. Bring to a simmer and return the chicken to the pan, skin-side up. Cover, then simmer over a low-medium heat for 15 mins. Remove the lid and cook for another 15-20 mins until thickened and the chicken and sweet potatoes are cooked.
Meanwhile, cook the rice to pack instructions, then divide between 4 bowls. Stir most of the coriander through the stew, then spoon over the rice and scatter with the remaining coriander to serve.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Stew recipes

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