Savory West African Peanut & Chicken Stew
Experience the rich, velvety textures of a Maafe-inspired stew, where creamy peanut butter meets aromatic ginger and tender sweet potatoes. This vibrant dish offers a perfect balance of savory and nutty notes, making it an exciting and comforting centerpiece for your Week 35 dinner.
Ingredients
- Chicken thighs, boneless and skinless600 g
- Creamy peanut butter (unsweetened)150 g
- Sweet potatoes, peeled and cubed2 large
- Yellow onion, finely chopped1 stk
- Fresh ginger, grated2 tbsp
- Garlic cloves, minced3 stk
- Tomato paste2 tbsp
- Chicken stock600 ml
- Fresh baby spinach100 g
- Red chili flakes0.5 tsp
- Jasmine rice300 g
- Crushed roasted peanuts for garnish2 tbsp
Instructions
Heat a large pot with a splash of oil over medium heat. Sauté the chopped onion until softened, then add the grated ginger and minced garlic, cooking for another 2 minutes until fragrant.
Cut the chicken thighs into bite-sized pieces. Add them to the pot and cook until lightly browned on all sides. Stir in the tomato paste and chili flakes, coating the chicken thoroughly.
Whisk the peanut butter into the chicken stock until smooth, then pour the mixture into the pot. Add the cubed sweet potatoes. Bring to a gentle boil, then reduce heat and simmer for 20-25 minutes until the potatoes are tender and the sauce has thickened.
While the stew is simmering, cook the jasmine rice according to package instructions so it is fresh and fluffy for serving.
Stir the fresh spinach into the stew during the last 2 minutes of cooking until just wilted. Serve the stew over a bed of rice and garnish with crushed roasted peanuts for a delightful crunch.
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