Spicy Chicken & Peanut Stew

I made this stew using some homemade nut butter I whizzed up in my vitamix. If you can do this yourself it is much better for you, as you don’t need to add any extra oil or salt. This makes it a far healthier option, however, if this isn’t an option, then shop bought is fine. Just make sure you choose a good quality brand. Adding peanut butter to the sauce gives it a lovely creamy and nutty texture. If you want to make it vegetarian, then swap the chicken for chickpeas. My inspiration came from a couple of different recipes which I combined to suit me. If you want it less spicy then leave out the cayenne, but personally I think it needs to be quite hot to cut through the richness of the peanut butter. Its a really comforting, nourishing and filling bowl of yumminess and I hope you enjoy it as much as I did.

Print Recipe

Spicy Chicken & Peanut Stew

Keyword

Chicken, Coconut, Peanut, Peanut Butter, Spinach, Sweet Potato, Tomatoes

Prep Time

10 minutes

Cook Time

25 minutes

Servings

people

Ingredients

• 1 tsp coconut oil
• 1-2 cloves garlic
• 1 chilli
• 1 large piece fresh ginger
• 1 onion
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp dried thyme
• 1 tsp cayenne pepper
• 300 g sweet potato approx.
• 2 skinless and boneless chicken breasts
• 200 ml coconut milk
• 250 ml chicken stock
• 50 g peanut butter
• 1 tin tomatoes
• 100 g spinach
• 1 tbsp lime juice
• 1 small handful coriander
• 20 g peanuts

Keyword Chicken, Coconut, Peanut, Peanut Butter, Spinach, Sweet Potato, Tomatoes Prep Time 10 minutes Cook Time 25 minutes Servings people Ingredients 1 tsp coconut oil 1-2 cloves garlic 1 chilli 1 large piece fresh ginger 1 onion 1 tsp ground coriander 1 tsp ground cumin 1 tsp dried thyme 1 tsp cayenne pepper 300 g sweet potato approx. 2 skinless and boneless chicken breasts 200 ml coconut milk 250 ml chicken stock 50 g peanut butter 1 tin tomatoes 100 g spinach 1 tbsp lime juice 1 small handful coriander 20 g peanuts

Instructions

To Prepare:

1. Thinly slice the onion and chilli.
2. Peel and grate the garlic and ginger.
3. Add the onion, chilli, garlic and ginger to a large lidded saucepan with the coconut oil.
4. Peel and dice the sweet potato in to small cubes.
5. Cut the chicken in to bite sized pieces.
6. Measure out the coconut milk and chicken stock.
7. Stir through the peanut butter in to the stock.
8. Have all the spices to hand.

To Cook:

1. Heat the pan over a medium heat and fry the contents for 3 minutes.
2. Add the cumin, coriander, thyme and cayenne to the pan and stir for a further 30 seconds.
3. Tip in the sweet potato and chicken and continue to fry for 2 more minutes.
4. Lower the heat and pour in the coconut milk and peanut butter stock.
5. Stir well and adjust the heat so that the liquid is simmering.
6. Tip in the tomatoes, stir and leave to simmer for 15 minutes.
7. Finely shred the fresh coriander and weigh out the spinach.
8. Weigh out the peanuts and break them up in to small pieces.
9. Once 15 minutes are up, add the spinach to the pan and stir, cover and leave for a couple of minutes until the spinach has wilted.
10. Before serving, sprinkle over the coriander and season with the lime juice.
11. To serve, divide the stew between 2 bowls and top with the peanuts. Enjoy.

Recipe Notes

If you make this, let me know how it goes and share your photos.  I’d also love to hear how you adapt it to suit yourself.