Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Creamy peanut and tomato stew — West Africa.
Equipment: Large saucepan or casserole
Measures and names
Ingredients
- 1 tbsp oil
- 700 g chicken thighs, cut into chunks
- 1 onion, chopped
- 3 garlic cloves
- thumb of ginger
- 4 tbsp natural peanut butter (no sugar)
- 1 x 400g tin chopped tomatoes
- 400 ml chicken stock
- 1 tsp chilli flakes (red pepper flakes)
- Fresh coriander (cilantro)
Method
- Heat a little oil in a large pan and brown the chicken chunks. Remove.
- Cook the onion for 5 minutes, then add the garlic, ginger and chilli flakes for 1 minute.
- Add the tomatoes and stock, and whisk in the peanut butter until smooth.
- Return the chicken and simmer gently for 25–30 minutes, stirring occasionally, until the sauce is thick and the chicken cooked through.
- Taste and season, scatter with coriander, and serve with steamed greens or cauliflower rice.
Swaps and tips
Use a natural, unsweetened peanut butter. Serve with cauliflower rice or steamed greens instead of fufu or rice.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 30 g | 10 g | 3 g | 21 g | 360 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
