Spicy Peanut Chicken Stew

LeGourmetTV's picture

Aug. 27, 2013

This is reminiscent of a spicy North African peanut stew - we dial back the chili's a little bit... but feel free to add as much heat as you like!


Olive oil 2 Tablespoon
Onion 1 , thinly sliced
Finely chopped ginger 2 Tablespoon
Cayenne pepper 1/2 Teaspoon
Black pepper 1/2 Teaspoon
Ground coriander seed 1 Teaspoon
Ground cumin 1 Teaspoon
Scotch bonnet chilli 3 ((1
Bay leaf 1
Chopped tomato 1 Cup (16 tbs) ((250 mL))
Chicken stock 1 Cup (16 tbs) ((250mL))
Peanut butter 1/2 Cup (8 tbs) ((125 mL))
Chicken thigh/Chicken drumstick 800 Gram , skinned

Sweet potato 2 , cut into chunks
Red pepper 1 , deseeded and cut into chunks
Cilantro 10 Gram , chopped ((handful))
For garnish
Chopped cilantro 1 Tablespoon



1. Heat a large Dutch oven and fry the onion in oil over medium high flame for 5 minutes to soften.

2. Add the ginger, cumin, coriander, cayenne, black pepper, chilies and bay leaf. Stir and cook for 2 minutes.

3. Stir in chopped tomato, stock, and peanut butter.

4. Add in the chicken, cover with lid and simmer for 30 minutes, stirring frequently to make sure that the peanut butter doesn't stick to the base of the pan.

5. Stir in the sweet potatoes, peppers and cilantro. Cover and cook for another 30 minutes.


6. Garnish with cilantro and serve over rice.

Recipe Summary

Difficulty Level: Medium
Cook Time: 75 Minutes
Ready In: 75 Minutes
Servings: 8

Nutrition Facts

Serving size

Calories 316Calories from Fat 142

 % Daily Value*

Total Fat 16 g24.6%

Saturated Fat 3 g15%

Trans Fat 0 g


Sodium 249 mg10.38%

Total Carbohydrates 18 g6%

Dietary Fiber 3 g12%

Sugars 5 g

Protein 25 g50%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet