Umami Recipes
Umami Recipes

Lactose Free

Spicy peanut chicken stew

8 servings


1 hour 20 minutes

total time


500ml chicken stock , heated

340g jar smooth peanut butter

2 onions , halved and thinly sliced

3 tbsp sunflower oil

3 tbsp finely chopped ginger

½-1 tsp cayenne pepper (optional)

3 tsp ground coriander

3 tsp ground cumin

1-2 scotch bonnet chillies, deseeded and chopped

2 bay leaves

400g can chopped tomato

2 x 800g pack chicken thighs and drumsticks, skinned

3 sweet potatoes , cut into chunks

2 red peppers , deseeded and cut into chunks

good handful coriander , chopped, a little reserved for sprinkling

rice and lime wedges, to serve (optional)


Pour the hot stock over the peanut butter and stir until dissolved. Heat a very large pan and fry the onions in the oil for 5 mins to soften. Add the ginger, cayenne, if using, ½ tsp black pepper, coriander, cumin, chillies and bay and cook, stirring, for 2 mins.

Tip in the tomatoes and the peanut stock, then stir in the chicken pieces. Put a lid on the pan and leave to simmer for 30 mins, stirring frequently to make sure the peanut butter doesn’t stick to the base of the pan.

Stir in the sweet potatoes, peppers and chopped coriander, then cook for 30 mins more. Serve sprinkled with the reserved coriander, with rice and lime wedges for squeezing over, if you like.


Serving Size




Total Fat

40 g

Saturated Fat

10 g

Unsaturated Fat


Trans Fat





0.8 mg

Total Carbohydrate

25 g

Dietary Fiber

4 g

Total Sugars

12 g


44 g

8 servings


1 hour 20 minutes

total time
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