West African Peanut Stew

Prep Time 35 min

Cuisine Savoury

Use Within 2 days

Method

Add the oil to a large pot/pan on a med-high heat. Season the chicken pieces with salt and pepper on all sides and brown them in the hot oil for about 2.5 minutes per side (they'll finish cooking in the stew). Transfer to a plate and set aside.

Reduce the heat to medium and add diced onion and the sweet potato. Season lightly. Cook, stirring occasionally for 6-8 minutes, just until the potatoes begin to tenderise/brown.

Add the cumin, ginger, garlic, peanuts, peanut butter and kale. Let this cook for about a minute whilst stirring. Add salt and pepper as needed and to season.

Add the crushed tomatoes, chickpeas and chicken stock.

After a few minutes, add back in the chicken thighs, along with their juices back into the pan. Simmer the stew, uncovered, until the chicken and sweet potatoes are cooked and tender. After this, remove the chicken and shred it.

Serve with rice and top with some ManiLife peanuts. Garnish with coriander and serve with flatbreads.

Ingredients

Serves 4

5/6 boneless, skinless chicken thighs
1 tbsp olive oil
1 onion, diced
1 sweet potato, cut into 1/2 inch cubes (just small enough to put in your mouth)
2 tsp cumin
1 knob fresh ginger, grated
4 large garlic cloves, finely chopped
1 scotch bonnet, seeds removed
kale, chopped (can use cabbage instead)
75g ManiLife Deep Roast Salted Peanuts, roughly chopped
60g ManiLife Deep Roast Smooth Peanut Butter
2 x 400g cans of chopped tomatoes
1 x 400g chickpeas, rinsed and drained
700ml chicken stock