West African Chicken and Peanut Stew
with scallion and bulgur wheat
Often called ground nut stew, peanut stew is a staple in West African cuisine that has many variations. This recipe is a chicken version and is also filled with delicious grains and vibrant veg.
Tags:
Quick
Allergens:
Peanut
•Wheat
•Barley
The quantities provided above are averages only.
Total25 minutes
Cooking Time15 minutes
DifficultyEasy
Ingredients
Serving amount
1 sachet(s)
Peanut Butter
(Contains: Peanut)
1 pack(s)
Coconut Milk
1 sachet(s)
Ras-el-Hanout
120 grams
Bulgur Wheat
(Contains: Wheat May be present: Soya, Peanut, Nuts, Sesame)
20 grams
Peanuts
(Contains: Peanut May be present: Nuts, Sesame, Cereals containing gluten)
1 unit(s)
Lime
1 unit(s)
Scallion
1 sachet(s)
Chicken Stock
(Contains: Wheat, Barley)
1 unit(s)
Sweet Potato
260 grams
Diced Irish Chicken Breast
1 pack(s)
Lentils
1 pack(s)
Chopped Tomato with Onion & Garlic
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
to taste
Sugar
Nutrition Values
Energy (kJ)4424 kJ
Energy (kcal)1057 kcal
Fat35.7 g
of which saturates17.7 g
Carbohydrate115.8 g
of which sugars35.1 g
Dietary Fiber12.3 g
Protein66.4 g
Salt4.9 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Zester
•Sieve
•Pan with Lid
•Pot with Lid
Cooking Steps
1
- Add 240ml water (double for 4p) and the stock to a large pot for the bulgur.
- Chop the sweet potato into 2cm chunks (peeling optional).
- Drain and rinse the lentils in a sieve.
- Zest and quarter the lime. Trim and thinly slice the scallion.
- Stir the coconut milk (or shake the packet) to dissolve any lumps.
TIP: If you’re in a hurry you can boil the water in your kettle.
2
- Once the water is boiling, stir in the bulgur then bring back to the boil.
- Simmer for 1 min then pop a lid on the pot and remove from the heat.
- Leave aside for 12-15 mins or until ready to serve.
- Just before serving, stir the lime zest through the bulgur, fluffing it up as you go.
3
- Meanwhile, place a large pan over high heat with a generous drizzle of oil.
- When hot, add the chicken and sweet potato and cook until browned on the outside, stirring occasionally, 4-5 mins. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging.
TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging used to keep it fresh.
4
- Lower the heat of the pan to medium-high then add the ras-el-hanout with a pinch of salt and pepper.
- Cook until fragrant, 1 min.
- Pour the chopped tomatoes, coconut milk, 75ml water and ½ tsp sugar (double both for 4p) into the pan.
5
- Stir in the lentils and peanut butter and give everything a good mix.
- Bring to the boil, cover and simmer until the chicken is cooked through, 10-12 mins. IMPORTANT: Chicken is cooked when no longer pink in the middle.
TIP: Add a splash of water if the stew becomes too thick.
6
- Spoon the fluffy bulgur into bowls.
- Top with generous helpings of chicken, lentil and sweet potato stew.
- Garnish with, scallion, peanuts and lime wedges.
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