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.

Chicken, sweet potato & peanut stew
5 portioner 1t 15min easyAsiatiskt

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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

1

Heat the oil in a large, deep frying pan over a medium heat and brown the chicken thighs all over, about 5 mins.

2

Remove the chicken from the pan, leaving behind the oil.

3

Reduce the heat to medium-low, then add the onions and fry for 10-12 mins until softened but not golden.

4

Stir in the ginger and garlic, and cook for a minute before stirring in the cumin.

5

Cook for another minute.

6

Tip in the sweet potatoes, stir to coat, then fry for a few minutes until starting to soften.

7

Stir in the peanut butter and pour in the chicken stock and chopped tomatoes.

8

Swill out the can with a splash of water and pour that in, too.

9

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.

10

Stir regularly to stop the sauce from catching.

11

Scatter over the coriander and peanuts before serving.

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