Chicken Groundnut Stew

West African-style chicken groundnut stew with tomatoes, peanut butter and warm spices in a rich savoury sauce.

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Peanuts give this stew body and richness while tomato, ginger and chilli keep it balanced rather than overly heavy.

Ingredients

• 1 kg chicken thighs
• 2 tbsp neutral oil
• 1 onion (diced)
• 4 garlic cloves (minced)
• 20 g fresh ginger (grated)
• 400 g chopped tomatoes
• 2 tbsp tomato paste
• 180 g smooth peanut butter
• 800 ml chicken stock
• 400 g sweet potato (cubed)
• 1 tsp ground cumin
• 1 tsp ground coriander
• 0.25 tsp cayenne pepper (or to taste)
• 120 g baby spinach
• 1 tsp salt

Step-by-step method

1. Season the chicken lightly with salt. Heat the oil in a heavy pot over medium-high heat and brown the chicken in batches for 3–4 minutes per side, then transfer to a plate.
2. Lower the heat to medium and cook the onion for 6 minutes until soft. Add the garlic, ginger, cumin, coriander and cayenne and stir for 30 seconds.
3. Add the tomato paste and cook for 1 minute, then add the chopped tomatoes and simmer for 5 minutes.
4. Whisk the peanut butter with 250 ml warm stock until smooth, then add it to the pot with the remaining stock, sweet potato and chicken.
5. Bring to a gentle simmer, cover partially and cook for 30–35 minutes until the chicken and sweet potato are tender and the chicken reaches at least 74°C.
6. Stir in the spinach and cook for 2 minutes until wilted. If the sauce is too thick, loosen it with a little water or stock.
7. Taste and adjust salt and chilli, then serve with rice and chopped peanuts if desired.