Chicken & Peanut Stew | Recipes | Borough Broth

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Chicken & Peanut Stew

A one pot wonder that’s ready in an hour, packed with flavour & a rich creamy sauce from the deep roast peanut butter. Can be served with rice, noodles or stir fried vegetables. Peanut butter contains salt, so taste as you go, when seasoning this dish.

Written by
Ros Heathcote

Serves: 4
Cooking time: 45


  1. Start by prepping your vegetables, finely slice 1 onion, peel & dice the sweet potato, cut the pepper into strips. Crush or grate the garlic & ginger and place to one side. Then cut the chicken into bite sized pieces.
  2. Heat 1 tbsp of the oil in a large, heavy based pan and sauté the onion over a medium heat for 5 mins until they begin to soften. Add the sweet potatoes and pepper, season and cook for a further 10 mins. Transfer to a bowl and set aside.
  3. Meanwhile, mix the peanut butter with the hot stock until smooth, then set aside. Add the remaining oil to the pan along with the chicken. Stir in the garlic, ginger, ground coriander, cumin and crushed chillies. Cook over a medium-high heat for 5 mins until the chicken is golden. Add a little more oil to the pan, if the spices are catching.
  4. Return the vegetables to the pan and pour in the hot peanut stock. Simmer for 20 mins until the sauce has thickened and the chicken and sweet potato are tender and cooked through. To serve, scatter with the coriander and peanuts (if using) and serve with the rice or your choice of side.

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