Chicken Peanut and Potato Stew

Chicken Peanut and Potato Stew


27 people made this

About this recipe: This is a West African style chicken dish, made by simmering together chicken with potatoes, peanut butter, spinach and spices. It's the perfect stew to enjoy over the cold winter months.


Serves: 6 

  • 1 tablespoon vegetable oil
  • 1.35kg boneless chicken, cut into 1.25cm cubes
  • 1 large onion, chopped
  • 5 medium potatoes, peeled and cubed
  • 2 cloves garlic, crushed
  • 1 teaspoon coarse ground black pepper
  • 1 teaspoon salt
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon crushed chillies
  • 250ml water
  • 250ml chicken stock
  • 200g peanut butter
  • 60g chopped fresh spinach

Prep:20min  ›  Cook:40min  ›  Ready in:1hr 

  1. Heat the oil in a large, heavy frying pan over medium-heat heat; cook the chicken in the frying pan until completely brown, 5 to 7 minutes; remove and set aside. Add the onion, potatoes, garlic, pepper, salt, coriander, cumin and crushed chillies to the frying pan and cook until the onions soften, about 5 minutes. Stir in the water, chicken stock and peanut butter. Return the chicken to the frying pan and top with the spinach. Cover and simmer until the potatoes are cooked through, about 20 minutes.

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