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West African-style Free-range Chicken & Peanut Stew
Loaded with fragrant spices – cinnamon, ginger, nutmeg and cumin – this West African-inspired stew stars succulent free-range chicken breast, butternut squash and iron-rich spinach. Peanuts make it irresistibly nutty.
High protein
1/3 daily fibre
5 of 5 a day
Low sat fat
Serving size
Ingredients
- 40g baby spinach
- 10g roasted peanuts (Peanuts, Nuts, Sesame)
- 1 handful of fresh coriander
- 1 onion
- 1 chilli
- 1 small butternut squash
- 300g diced British Free Range chicken breast
- 200g passata (tomatoes, salt, citric acid)
- 30g smooth peanut butter (Peanuts, Nuts) (Roasted Hi-Oleic PEANUTS (99.7%), Sea Salt)
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 1 tbsp west african spice blend (Cumin, Cinnamon, Ginger, Coriander, Nutmeg)
Nutritional Information
Calories: 613
Protein: 51g
Carbs: 47g
Fat: 26g
Ingredients
- 10g roasted peanuts (use half) (Peanuts, Nuts, Sesame)
- 4 tsp ginger & garlic paste (use half) (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 200g passata (use half) (tomatoes, salt, citric acid)
- 150g diced British Free Range chicken breast
- 30g smooth peanut butter (use half) (Peanuts, Nuts) (Roasted Hi-Oleic PEANUTS (99.7%), Sea Salt)
- 1 tbsp west african spice blend (use half) (Cumin, Cinnamon, Ginger, Coriander, Nutmeg)
- 40g baby spinach (use half)
- 1 small butternut squash (use half)
- 1 onion (use half)
- 1 handful of fresh coriander (use half)
- 1 chilli (use half)
Nutritional Information
Calories: 613
Protein: 51g
Carbs: 47g
Fat: 26g
West African-style Free-range Chicken & Peanut Stew
Loaded with fragrant spices – cinnamon, ginger, nutmeg and cumin – this West African-inspired stew stars succulent free-range chicken breast, butternut squash and iron-rich spinach. Peanuts make it irresistibly nutty.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a baking tray with baking parchment
- Pull out a peeler, a large frying pan, a measuring jug & a sieve
Roast the squash
- Peel and halve the squash lengthways, discard the seeds, and cut into 2cm chunks
- Place the squash onto the lined baking tray. Toss with 2 tsp oil and a pinch of salt and pepper
- Roast for 25-30 mins, until soft and golden
Prep time
- Deseed and finely dice half the chilli, then thinly slice the remaining. Thinly slice the onion. Roughly chop the coriander and peanuts. Rinse the spinach
Simmer the stew
- Heat the large frying pan with 1 tbsp oil on medium heat. Once hot, add the onion and cook for 5-6 mins, until soft and golden. Add the chicken and cook for another 4 mins, until browned. Season with salt and pepper
- Stir in the West African spice blend, diced chilli (add less if you prefer things milder) and the ginger & garlic paste. Cook for another 1 min
- Add the peanut butter, passata and 200ml water (100ml for 1 person). Stir to combine, bring to the boil and simmer for 13 mins, until the chicken is cooked and the sauce has thickened
Last bits & plate up
- In the final 1 min, stir the roasted squash and spinach into the stew, until wilted and hot. Season to taste. Add a splash of water if it's a little thick
- Check your chicken is cooked through by cutting a large piece in half; the flesh should be white and the juices running clear
- Share the chicken stew between bowls. Sprinkle over the peanuts, coriander and sliced chilli (for those who'd like it)
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