West African Peanut Stew with Chicken
with sweet potato and quinoa
Peanut stew is a staple in West African cuisine that has many variations. This vegan version is creamy, warming and hearty. It's also filled with delicious pulses, grains, and vibrant veg.
Tags:
Quick
Allergens:
Peanut
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)
Lentils
(May be present: Cereals containing gluten)
1 unit(s)
Sweet Potato
1 pack(s)
Coconut Milk
1 sachet(s)
Ras-el-Hanout
1 pack(s)
Chopped Tomato with Onion & Garlic
5 grams
Parsley
1 sachet(s)
Vegetable Stock
20 grams
Peanuts
(Contains: Peanut)
1 unit(s)
Lime
260 grams
Diced Irish Chicken Breast
170 grams
Quinoa
Not included in your delivery
½ tsp
Sugar
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Energy (kJ)4790 kJ
Energy (kcal)1145 kcal
Fat43 g
of which saturates18.3 g
Carbohydrate122.5 g
of which sugars24.8 g
Dietary Fiber16.1 g
Protein64.7 g
Cholesterol0.3 mg
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
•Pot with Lid
Cooking Steps
1
- Boil 250ml water (per 2P) in a large pot along with the stock.
- Chop the sweet potato into 2cm chunks (peeling optional).
- Roughly chop the parsley (stalks and all).
- Drain and rinse the lentils in a sieve.
- Zest and quarter the lime.
TIP: If you’re in a hurry you can boil the water in your kettle.
2
- Once the water is boiling, add the quinoa, reduce the heat to medium-high, cover and cook for 4-5 mins.
- Reduce the heat to medium-low and cook, covered, a further 8-10 mins.
- Remove from the heat and allow to cool slightly.
3
- Place a separate large pot over high heat with a generous drizzle of oil.
- When hot, add the sweet potato and cook until slightly softened, stirring occasionally, 6-8 mins.
- Lower the heat to medium-high then add the ras-el-hanout with a pinch of salt and pepper.
- Cook until fragrant, stirring continuously, 1 min.
NOTE: Adding chicken? Add to the hot pan and fry until browned, 6-8 mins, before adding the veg.
4
- Stir the coconut milk (or shake the packet) to dissolve any lumps.
- Pop the chopped tomatoes, coconut milk, 75ml water (per 2P) and ½ tsp sugar (per 2P) into the pot with the sweet potato.
- Stir in the lentils and peanut butter and give everything a good mix.
- Bring to the boil, cover and simmer until the sweet potato is tender, 10-12 mins.
TIP: Add a splash of water if the stew becomes too thick.
5
- When everything is almost ready, fluff up the quinoa with a fork.
- Stir through the lime zest and half the parsley.
6
- Spoon the quinoa into bowls.
- Top with generous helpings of the spiced peanut stew.
- Garnish with peanuts, lime wedges and remaining parsley.
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