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Peanutty chicken and sweet potato stew recipe

Peanutty chicken and sweet potato stew recipe

7 ratings

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

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.

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