Ingredients

500ml chicken stock, heated

340g jar smooth peanut butter

2 onions, halved and thinly sliced

3 tbsp sunflower oil

3 tbsp finely chopped ginger

½-1 tsp cayenne pepper (optional)

3 tsp ground coriander

3 tsp ground cumin

1-2 scotch bonnet chillies, deseeded and chopped

2 bay leaves

400g can chopped tomatoes

2 x 800g pack chicken thighs and drumsticks, skinned

3 sweet potatoes, cut into chunks

2 red peppers, deseeded and cut into chunks

Good handful coriander, chopped, a little reserved for sprinkling

Rice and lime wedges, to serve (optional)

Instructions

Step 1: Pour the hot chicken stock over the peanut butter in a bowl and stir until completely dissolved.

Step 2: Heat a very large pan over medium heat and fry the sliced onions in sunflower oil for about 5 minutes until softened.

Step 3: Add the chopped ginger, cayenne pepper (if using), ground coriander, ground cumin, chopped scotch bonnet chillies, bay leaves, and black pepper (about ½ tsp) to the pan. Cook, stirring frequently, for 2 minutes to release the spices’ aromas.

Step 4: Stir in the chopped tomatoes and the peanut stock mixture, then add the chicken pieces. Cover the pan and let it simmer gently for 30 minutes, stirring often to prevent the peanut butter from sticking to the pan’s base.

Step 5: Add the sweet potato chunks, red pepper pieces, and chopped coriander to the stew. Continue to cook with the lid off for another 30 minutes, allowing the vegetables to soften and the stew to thicken.

Step 6: Serve the stew sprinkled with the reserved chopped coriander. Accompany with steamed rice and lime wedges for an extra burst of freshness, if desired.

Tips & Variations

For a milder stew, reduce or omit the cayenne pepper and scotch bonnet chillies.

If smooth peanut butter is not available, natural peanut butter works well but may make the stew slightly chunkier.

You can substitute chicken thighs and drumsticks with bone-in pieces for more flavor or use boneless pieces for quicker cooking.

Add other vegetables like carrots or spinach towards the end of cooking for extra nutrition and texture.

Freezing the stew in batches is convenient; see the Storage section for details.

Storage

Allow the stew to cool completely before storing it in airtight containers. It can be kept in the refrigerator for up to 3 days. For longer storage, freeze the stew in portions for up to 3 months. To reheat from frozen, thaw overnight in the fridge or warm gently in a pan with a little water to prevent sticking. Cover the pan until thawed, then remove the lid and heat until bubbling to reduce excess moisture.

FAQs

Can I use other types of nuts instead of peanut butter?

Peanut butter is traditional and provides a distinctive flavor and creaminess. Using other nut butters like almond or cashew can change the taste significantly and may not give the same thickness. It’s best to stick with peanut butter for authentic results.

Is it necessary to deseed the scotch bonnet chillies?

Deseeding the chillies reduces their heat while still imparting their fruity flavor. If you prefer a spicier stew, leave some seeds in. Always handle hot chillies with care, and wash your hands thoroughly afterward.