African chicken and peanut stew
Creamy, smooth peanut butter stew with chicken, potatoes and spinach.
- 600 g potatoes, roughly diced
- 2 chicken fillets, diced
- 700 ml water
- 2 chicken or vegetable bullion cubes
- 3 cloves garlic, finely chopped
- 1 onion, diced
- 5 tbsp tomato pureé
- 4 tbsp peanut butter
- 3 handfuls spinach
Heat a splash of water or oil in a pot. Add diced chicken, and cook for 5 minutes until cooked through. Remove chicken and set to the side.
In the same pot, add onion. Cook for a few minutes until translucent.
Add the garlic and cook for one more minute.
Add potatoes, water, bullion cubes, tomato pure and peanut butter. Stir to combine, put a lid on the pot and leave to cook for about 30 minute, stirring occasionally to prevent burning.
Use a fork to check if the potatoes are softening. When they are almost done, add chicken and spinach, and cook for 5 minutes until heated through.
Remove from the heat and serve. Garnish with peanuts if you want.
This recipe gives 4 portions if served alone, or 5-6 if served with a side dish. African chicken and peanut stew is delicious served with rice, couscous, bulgur, flatbread or quinoa.
Optionally you can sprinkle some peanuts on top, or even add some in the stew right before serving for texture. It gives a nice crunch that suits the stew really well.
Make it vegan or vegetarian
The recipe calls for chicken, but this can be left out if you prefer, or replaced with beans for added protein.
Make it without peanuts
If you have a peanut allergy, you can use almond butter, cashew butter or sunflower seed butter instead.
Calories: 206kcal | Carbohydrates: 31g | Protein: 16g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 36mg | Sodium: 107mg | Potassium: 1015mg | Fiber: 4g | Sugar: 3g | Vitamin A: 2127IU | Vitamin C: 39mg | Calcium: 59mg | Iron: 2mg