West African Peanut Butter Stew

Our friend Peachy Palate has been busy creating this deliciously creamy tomato based peanut butter stew! It's lightly spiced and filled with chunks of tender chicken breast...serve with fluffy white basmati rice or cauliflower rice for a paleo friendly version! 

North African Peanut Butter Stew (4)

Preparation Time - 15 minutes

Cooking Time - 45 minutes

Serves 2

  • ½ tablespoon coconut oil
  • 2/3 lb (302g) boneless, skinless chicken breasts
  • 1/4 cup finely diced white onion
  • 2 cloves of garlic minced
  • 1/2 tsp ground ginger
  • ½ tbsp ground coriander
  • ½ tsp cayenne pepper
  • 1 cup (250ml) canned tomatoes or passata
  • 1/2 cup (125ml) water
  • 1 tsp of Dr Coys Vegetable Bouillon
  • ¼ cup (60g) Meridian Foods Peanut Butter or use Meridian Foods Almond Butter for a paleo friendly version
  • Pink Himalayan Rock Salt and Black Pepper to taste
  • 1 tbsp finely chopped parsley or coriander to garnish (optional)
  • Chopped peanuts or almonds to serve (optional)
  • 1/2 - 2/3 cup uncooked white or wholegrain basmati rice to serve or cauliflower rice for a paleo friendly version

Directions

  1. Melt coconut oil in a pan over a medium to high heat.
  2. Dice chicken breast into bite size chunks and saute in the pan with coconut oil until browned on all sides; approx 5-7 minutes.
  3. Transfer chicken to a bowl to one side.
  4. Add onion to the pan and cooked over the same heat for 5 minutes. Meanwhile blend together canned tomatoes or passata with spices, peanut butter or almond butter, water and vegetable bouillon.
  5. Pour sauce into the pan, bring to the boil and simmer for 5 minutes. Return chicken to the pan and leave to simmer and thicken for 10 minutes stirring occasionally.
  6. Season to taste with Himalayan rock salt and black pepper.
  7. Serve with rice of choice (I'm currently on #teamwhiterice!), garnish with chopped peanuts or almonds depending on your preference and some finely chopped parsley or coriander if desired.