Peanut stew with chicken and sweet potato

Ingredients

• 300 gChicken thighs, boneless
• 300 gSweet potato
• 50 gPeanut butter
• 400 gTinned tomatoes
• 400 mlVegetable stock
• 100 gOnion
• 20 gGinger
• 15 gCanola oil
• 100 gRice, raw
• Garlic, chilli, coriander, salt

How to make it

1. Brown the chicken pieces in the oil and take them out. Soften the onion, ginger, garlic and chilli in the pot.
2. Add the tomatoes and stock, stir in the peanut butter until it dissolves.
3. Add the diced sweet potato and the chicken and simmer for 30 minutes until the sweet potato is soft.
4. Cook the rice.
5. Salt the stew, scatter coriander over and serve with the rice.

One tip

If the sauce turns too thick, add a splash of stock. Too thin: carry on without the lid.

Nutrition per serving

Calculated from the ingredients, using values per 100 grams from USDA FoodData Central. The calories come from the macronutrients, not from the energy field of the database.