Library
Savanna Warmth

West African Peanut & Chicken Stew

A rich, savory, make-ahead winner. Chicken thighs braised in a spiced peanut-tomato sauce with wilted greens, served over brown rice.

Prep 10m
Cook 30m
Serves 2
Rachel's 7/10
£4.25 /portion
gluten-free dairy-free high-protein batch-friendly comfort spiced
High Protein (>50g) High Fibre (>15g)
720 kcal
Protein 55g
Fat 34g
Sat 8g Omega-3 0.2g
Carbs 52g
Fibre 12g Sugar 10g
Fibre 12g
Sugar 10g
Sodium 540mg
Vitamin A 120%
Vitamin C 55%
Vitamin D 5%
Vitamin K 180%
Vitamin B6 45%
Vitamin B12 15%
Folate 40%
Iron 25%
Calcium 12%
Magnesium 45%
Potassium 35%
Zinc 30%
Selenium 35%
Servings
2

Ingredients

Protein

  • 500g Chicken Thighs — boneless, skin-on

Fresh

  • 1 Onion — diced
  • 3 Garlic Cloves — minced
  • 15g Fresh Ginger — grated
  • 150g Spinach
  • 1 Lime

Pantry

  • 60g Smooth Peanut Butter — natural, no added sugar
  • 400g Tinned Tomatoes
  • 200ml Chicken Stock
  • 5g Ground Cumin
  • 5g Ground Coriander
  • 2g Cayenne Pepper
  • 150g Brown Rice
  • 15ml Olive Oil

Method

01

Dice onion. Mince garlic. Grate ginger. Season chicken thighs with salt. Start the brown rice cooking (it takes about 25 minutes).

02

Sear chicken thighs skin-side down in oil until deeply golden, about 5 minutes. Remove and set aside.

Don't move the chicken — let it develop a proper crust.
03

In the same pan, sauté onion, garlic, ginger, and spices until fragrant, about 3 minutes.

04

Add tinned tomatoes and chicken stock. Bring to a simmer. Nestle the chicken thighs back in. Cover and cook for 20 minutes until tender.

The chicken should be falling-apart tender.
05

Stir in peanut butter to thicken the sauce into a rich gravy. Wilt spinach into the stew. Squeeze in lime juice.

06

Spoon brown rice into bowls. Ladle the peanut stew over, making sure to include plenty of sauce. Finish with a squeeze of lime.

West African · dinner