African Peanut Stew


  • 500ml chicken stock, heated
  • 340g smooth peanut butter
  • 2 onions, halved and thinly sliced
  • 135g Chika’s hand toasted peanuts
  • 3 tbsp sunflower oil
  • 3 tbsp finely chopped ginger
  • 1 ½ tsp ground coriander
  • 3 tsp ground cumin
  • 1-2 scotch bonnet chillies, deseeded and chopped
  • 400g can chopped tomatoes
  • 2 x 800g pack chicken thighs and drumsticks, skinned
  • 3 sweet potatoes, cut into chunks
  • 2 red peppers, deseeded and cut into chunks
  • good handful coriander, chopped, a little reserved for sprinkling


  1. Heat up stock and pour over the peanut butter and stir until dissolved.
  2. Separately fry the onions in the oil until softened. Add the ginger, coriander, cumin, chillies and stir continuously whilst cooking for 2 mins.
  3. Add the tomatoes and peanut mixture, and then stir in the chicken pieces. Leave to simmer for 30 mins with a lid on, stirring often to avoid the peanut butter from sticking to the base of the pan.
  4. Stir in the sweet potatoes, peppers and chopped coriander, then cook for 30 mins more. Sprinkle Hand Toasted peanuts and serve with rice.


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