Recipe: African chicken and peanut stew

I was distraught when I arrived home and discovered Husband cooking dinner. Not quite the reaction he’d hoped to get after slaving over a hot stove. Actually, the stove is why I was distraught, as I’d been planning on making the recipe in my slow-cooker to see how it went. It’s funny the things that distress a foodie. When I climbed off the ledge, I apologised to Husband and told him he’d done a sterling job with my – well, Dorinda Hafner’s actually – African chicken and peanut stew recipe. It was absolutely fantastic. Unfortunately, the Sprogs didn’t think so. They screwed up their noses and said they were full after three mouthfuls. But I’ve shared this recipe with my sister-in-law and it’s become a huge hit in her household. In fact, the cousins love it so much they beg to have the leftovers cold in their lunchbox the next day. I just ate some of our leftovers for my lunch and they were so delish I had seconds.


Peanut oil

3 medium onions, finely diced

8 chicken thigh cutlets


1 tsp chilli powder

1 x 400g can crushed tomatoes

2 tablespoons of tomato paste blended with 4 tablespoons of water

750ml boiling water

250ml peanut butter (salted variety)

2 sweet potatoes or 1/2 butternut pumpkin, cut into 5cm chunks

250g corn kernels

4 carrots, cut into chunks

1 bunch of spinach, chopped

Pinch of paprika

1 cinnamon stick

METHOD: Heat the oil in a large, heavy-based pot and saute the onions and chicken pieces until the chicken is browned and onion is soft. Stir in the chilli powder, tomatoes and tomato paste. Blend the boiling water and the peanut butter together and stir until smooth. Add to pot. Stir and simmer for 40 minutes. Add all the vegetables, cinnamon and paprika and season with salt. Stir and simmer gently until vegetables are soft and the sauce is thick. Serve with rice or cous cous.

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