West African-style Chicken & Peanut Stew
Peanut or groundnut stew is a popular dish throughout Africa, particularly in the West. There are many varieties, but most contain the West African trinity of tomatoes, onion and chillies. Traditionally made with a paste from roasted peanuts this is a simpler version using peanut butter. It’s hearty, spicy, easy to make and full of flavour. Often cabbage is used, but I’ve swapped for spinach – use whichever you like and feel free to add some sweet potato.
Method
Put the red pepper, onion, tomatoes, tomato puree, paprika, cayenne and a pinch of salt into a food processor and blend to a smooth puree.
Heat 2tbsp of the oil in a lidded casserole over a medium heat. Season the chicken with salt and pepper and add to the pan. Brown on one side for 6-8 minutes and then turn to brown the other side for 3-4 minutes. Remove from the pan and set aside. You may need to do this in batches.
In the same pan add the remaining oil if required. Add the onion and cook for 8-10 minutes until soft and golden. Add a splash of the stock to prevent burning if needed. Add the garlic and ginger and cook for 30 seconds before adding the cumin, coriander, thyme and bay leaves, cooking for 1 minute until fragrant. Stir in the pepper puree, stirring to release the flavour from the bottom of the pan. Allow to bubble away for 3-4 minutes. Stir in the peanut butter and then 425ml stock, stirring until well combined. Season to taste.
Return the chicken and resting juices to the pan and add the scotch bonnet. Bring to a boil and reduce the heat to medium-low. Cover and gently simmer for 25-30 minutes until the chicken is cooked through. Stir every now and then to prevent anything sticking to the base of the pan, adding a little more stock if needed. Remove the scotch bonnet and stir through the spinach until just wilted and check the seasoning.
Meanwhile toast the peanuts in a dry frying pan over a medium heat until golden. Remove from the heat onto a board and roughly chop.
Serve in warmed bowls with couscous or white rice and garnish with the chopped peanuts, chilli rings and coriander.
Ingredients
- 1 large roasted red pepper (from a jar, patted dry or roast a fresh red pepper)
- ½ large onion, peeled, roughly chopped
- 1 x 400g tin of plum tomatoes, drained
- 1 tbsp tomato puree
- 1 tsp sweet smoked paprika
- ½ tsp of cayenne, or according to taste
- 2-3 tbsp groundnut or sunflower oil
- 750g chicken thighs, skinless & boneless
- ½ large onion, thinly sliced or chopped
- 4 garlic cloves, minced
- 5 cm ginger, peeled and grated
- 2 tsp ground cumin
- 2 tsp ground coriander
- 2 sprigs of thyme, leaves picked
- 2 bay leaves
- 220g unsweetened crunchy or smooth peanut butter
- 400-450ml chicken stock
- 1 Scotch bonnet chilli, left whole and pierced
- large handful or two of baby spinach leaves
- sea salt and freshly ground black pepper
- To Garnish
- handful of unsalted peanuts
- coriander leaves
- 1 red chilli, thinly sliced (optional)