West African Chicken and Peanut Stew
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West African Chicken and Peanut Stew

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
Discovery
Allergens:
Peanut
Wheat
Barley
Total Time25 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 Barley, Wheat)

1 unit(s)

Sweet Potato

260 grams

Diced Chicken Breast

1 pack(s)

Lentils

1 pack(s)

Passata

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

to taste

Sugar

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Nutrition Values

Energy (kJ)4407 kJ
Energy (kcal)1053 kcal
Fat35 g
of which saturates17.5 g
Carbohydrate115.7 g
of which sugars34.4 g
Dietary Fiber11.8 g
Protein63.7 g
Cholesterol0 mg
Salt3.62 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

Instructions

Get Prepped
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.

Cook the Bulgur
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.
Fry the Chicken
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.

Add Some Spice
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 passata, coconut milk, 125ml water and ½ tsp sugar (double both for 4p) into the pan.
Simmer the Stew
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.

Garnish and Serve
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.