West African Chicken and Peanut Stew with Prawns
with scallion and bulgur wheat
A recipe conveniently customised just to your liking.
The quantities provided above are averages only.
Ingredients
1 sachet(s)
Peanut Butter
(Contains: Peanut)
1 pack(s)
Coconut Milk
2 sachet(s)
Ras-el-Hanout
150 grams
Bulgur Wheat
(Contains: Kamut (wheat), Khorasan (wheat), Oats, Rye, Barley, Cereals containing gluten, May contain traces of allergens, Cereals containing gluten, Wheat)
20 grams
Peanuts
(Contains: Peanut)
1 unit(s)
Lime
1 unit(s)
Scallion
2 sachet(s)
Chicken Stock
(Contains: Barley, Cereals containing gluten, Wheat)
260 grams
Diced Irish Chicken Breast
1 pack(s)
Lentils
(Contains: Cereals containing gluten, May contain traces of allergens)
1 pack(s)
Passata
200 grams
Diced Sweet Potato
160 grams
Prawns
(Contains: Crustaceans)
Not included in your delivery
½ tsp
Sugar
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Utensils
Cooking steps
- Add 300ml water (per 2P) and half the stock to a large pot for the bulgur.
- 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.
- 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.
- Meanwhile, place a large pan over high heat with a generous drizzle of oil.
- When hot, add the prawns, chicken and sweet potato and cook until browned on the outside, stirring occasionally, 5-6 mins. IMPORTANT: Wash hands and equipment after handling raw meat and its packaging. Prawns are cooked when pink on the outside and opaque in the middle.
- 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 passata, remaining stock, coconut milk, 125ml water (per 2P) and ½ tsp sugar (per 2P) into the pan.
- 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.
- Spoon the fluffy bulgur into bowls.
- Top with generous helpings of chicken, lentil and sweet potato stew.
- Garnish with, scallion, peanuts and lime wedges.
