West African Chicken and Peanut Stew | Spekko Rice
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West African Chicken and Peanut Stew

West African Chicken and Peanut Stew

Chicken is always a favourite. This recipe goes a long way and the mix of the peanuts and chilli pleases. It uses 1 chicken, but you can use 1, 2 kg chicken portions instead.

  • Serves: 4
  • Difficulty: medium
  • Prep time:
  • Cooking time:
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    125 ml (1/2 cup) peanut butter
    30 ml (2 tbsp) tomato paste
    65 ml (¼ cup) water
    30 Ml (2 tbsp) oil
    1 chicken, cut into portions
    1 onion, chopped
    1 garlic clove, crushed
    30 ml (2 tbsp) grated ginger
    3 chillies, chopped
    3 tomatoes, peeled and chopped
    2 chicken stock cubes, dissolved in
    500 Ml (2 cups) hot water
    2 bay leaves
    Salt and pepper to taste
    2 cups Spekko Long Grain Parboiled Rice


    1. Mix peanut butter with tomato paste and water. Cook mixture until oil appears on top, set aside.
    2. Heat oil and brown chicken pieces. Add onion, garlic, ginger, chillies and tomatoes.
    3. Sauté together for 10 minutes. Add peanut sauce and stock to the chicken, season to taste. Bring to the boil and then simmer gently for 45 minutes or until chicken is tender.
    4. In the meantime cook the rice according to the instructions on the Spekko pack. 2 Cups will give you about 8 cups of cooked rice.
    5. Serve the chicken on the rice.

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