Chicken, Sweet Potato and Peanut Casserole
Back home
1 min read

Chicken, Sweet Potato and Peanut Casserole

Chicken, Sweet Potato and Peanut Casserole

Ingredients

Method

  • 1 tbsp oil
  • 8 chicken thighs
  • 2 chopped red onions
  • Thumb-sized piece of ginger, grated
  • 2 crushed garlic cloves
  • 2 tsp cumin
  • 500g peeled and chopped sweet potatoes
  • 200g chopped red pepper
  • 120g peanut butter
  • 500ml chicken stock
  • 400g tin of chopped tomatoes
  • Brown the chicken thighs all over in the oil for 5 mins in a casserole, then remove and set aside. Fry the onions for 10 mins to soften, then stir in the garlic and ginger, cook for a minute more, then add the cumin and cook for a further minute.
  • Add the sweet potatoes and stir to coat with the onion mixture, then cook for a few minutes to slightly soften. Stir in the stock, peanut butter and tinned tomatoes, then add a canful of water and mix well. Season, tip in the peppers, then cook without the lid for 30 mins or until the chicken is cooked through and the sauce is thick and unctuous. Serve scattered with peanuts and parsley, if you fancy.
45 mins
4 serving

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box