Easy One-Pot Chicken & Peanut Stew
Tender chicken, soft sweet potato, and warm spices come together in a creamy, nutty sauce that’s perfect for a cosy meal. Serve with steamed rice for a hearty and satisfying dinner the whole family will love.
How long will it take?
55 minutes
What’s the serving size?
4
What do I need?
- 2 tbsp vegetable oil
- 600 g chicken thigh fillets, cut into bite-sized pieces
- 1 onion, finely chopped
- 2 cloves garlic, crushed
- 1 tbsp grated fresh ginger
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp ground paprika
- 400 g sweet potato, peeled and diced
- 400 g diced tomatoes (canned)
- 500 mL chicken stock
- ½ cup smooth peanut butter
- Salt and pepper, to taste
- Fresh parsley or coriander, to garnish
- Steamed rice, to serve
How do I make it?
- Heat vegetable oil in a large saucepan over medium heat. Add chicken and cook for 5-6 minutes, or until lightly browned. Remove chicken from pan and set aside.
- In the same pan, add onion and cook for 3-4 minutes until softened. Stir in garlic and ginger and cook for a further 1 minute.
- Sprinkle in cumin, coriander, and paprika. Stir and cook for 1 minute until fragrant.
- Return chicken to the pan. Add diced sweet potato and stir to coat in the spices and aromatics. Pour in diced tomatoes and chicken stock, stir well and bring to a gentle boil.
- Reduce heat to low and simmer gently for 25-30 minutes, or until chicken is tender and sweet potato is cooked through.
- Stir in peanut butter until melted into the sauce, to thicken the stew. Season with salt and pepper to taste.
- Spoon into bowls, garnish with fresh parsley or coriander, and serve with steamed rice.
