Chicken, sweet potato & peanut stew
A flavourful and easy stew made with chicken, sweet potatoes, and peppers, perfect for batch cooking and freezing. It is high in fibre and protein, offering a hearty meal for weeknights.
Ingredienser
- 1 tbsp vegetable oil
- 8 chicken thighs
- 2 red onions finely chopped
- thumb-sized piece of ginger finely grated
- 2 large garlic cloves finely grated
- 2 tsp cumin
- 500 g sweet potatoes roughly chopped
- 120 g peanut butter
- 500 ml chicken stock
- 400 g can chopped tomatoes
- 200 g frozen peppers
- handful of chopped coriander and chopped peanuts (to serve)
Gör så här
Heat the oil in a large, deep frying pan over a medium heat and brown the chicken thighs all over, about 5 mins.
Remove the chicken from the pan, leaving behind the oil.
Reduce the heat to medium-low, then add the onions and fry for 10-12 mins until softened but not golden.
Stir in the ginger and garlic, and cook for a minute before stirring in the cumin.
Cook for another minute.
Tip in the sweet potatoes, stir to coat, then fry for a few minutes until starting to soften.
Stir in the peanut butter and pour in the chicken stock and chopped tomatoes.
Swill out the can with a splash of water and pour that in, too.
Mix in the frozen peppers, return the chicken to the pan, then cook, uncovered, for 25-35 mins until the chicken is cooked through and the sauce has thickened.
Stir regularly to stop the sauce from catching.
Scatter over the coriander and peanuts before serving.