Ingredients
- 2 tbsp Olive Oil
- 1 kg Chicken Fillets (seasoned with salt, pepper)
- 2-3 Large Sweet Potatoes (peeled and cubed)
- 1 White Onion (diced)
- ⅓ cup Chopped almonds
- 3 Garlic cloves
- 400 g Tinned Tomatoes
- 2 cups Chicken stock
- 400 g Tin of Baked Beans
- 140 g Curnchy Peanut Butter
- 1 tbsp Tomato Puree
- Handful of fresh parsley and spring onions
Peanut & Sweet Potato Stew {with video}
A sweet and tasty stew, perfect for the colder months!
Ingredients
- 2 tbsp Olive Oil
- 1 kg Chicken Fillets (seasoned with salt, pepper)
- 2-3 Large Sweet Potatoes (peeled and cubed)
- 1 White Onion (diced)
- ⅓ cup Chopped almonds
- 3 Garlic cloves
- 400 g Tinned Tomatoes
- 2 cups Chicken stock
- 400 g Tin of Baked Beans
- 140 g Curnchy Peanut Butter
- 1 tbsp Tomato Puree
- Handful of fresh parsley and spring onions
Instructions
- Heat the oil in your pan and brown the chicken until fully cooked. Transfer to a bowl and set aside.
- Fry the sweet potatoes, onion and almonds for 4-5 minutes. Add the garlic and cook for a further 2 minutes until soft.
- Stir in chopped tomatoes, beans, peanut butter and return your chicken to the pan. Add the chicken stock along with the tomato puree and simmer for 15-20 minutes with a lid on.
- Uncover the pan and season to taste, cook for a further 10 minutes without the lid to thicken up the stew. Add half of the fresh herbs.
- Serve immediately and top with the rest of your fresh herbs. This dish goes perfect with rice, mashed potato or boiled veg!