Chicken, Sweet Potato and Peanut Stew Recipe

By Kitchen Sanctuary

Ingredients

1 1/2 tbsp oil
1 large onion (peeled and diced)
2 cloves garlic (peeled and minced)
1 tsp minced ginger
1/4 tsp salt
1/2 tsp black pepper
1 tsp cayenne pepper (See notes on heat level)
1 tbsp ground coriander
2 red chilli peppers (finely chopped)
1 bay leaf
4 chicken breasts (chopped into bite-size chunks (approx 600g or 1.3lbs))
150 g (1/2 cup + 1 tbsp) smooth peanut butter
480 ml (2 cups) chicken or vegetable stock
400 g (14 oz) can chopped tomatoes
1 large sweet potato (or 2 medium ones, (roughly 400g/14oz in total), peeled and chopped into bite-size chunks)
110 g (1 cup) roughly chopped peanuts
boiled rice
fresh coriander/cilantro
toasted peanuts*
garlicky kale**

Prep Time15mins
Cook Time50mins
Servings6

Instructions

Heat the oil in a large frying pan or dutch oven. Add the onion and cook for 5 minutes on a medium heat until it start sto soften.

Add the garlic, ginger, salt, pepper, cayenne pepper, ground coriander, chilli peppers and bay leaf. Stir and cook for a further 2-3 minutes.

Turn the heat up to high and add the chicken. Stir so the chicken is coated in the spices, and cook for 4-5 minutes, stirring regularly, until the chicken is sealed.

Stir in the peanut butter, stock, tinned tomatoes and sweet potato. Bring to the boil, turn down to a gentle simmer, then place a lid on the pan. Simmer for 30 minutes, stirring every so often.

After 30 minutes, take off the lid, remove the bay leaf and add in the chopped peanuts. Cook for a further 2 minutes. (you can cook for longer with the lid off if you want the sauce to be thicker).

Turn off the heat and serve with rice, coriander and toasted peanuts (and some kale if you like).