Gather round the campfire for an easy-to-make one-pot chicken stew. You can make the stew at home, on the hob, first then reheat it when you’re in the great outdoors.
Love the no-fuss, no-mess approach? We’ve got lots more one-pot chicken recipes for you to try.
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Ingredients
- Olive or rapeseed oil for frying
- 8 free-range skinless, boneless chicken thighs, cut into chunks
- 1 large onion, sliced
- 4 sweet potatoes, peeled and cut into 2-3cm chunks
- 5cm piece fresh ginger, grated
- 2 fat garlic cloves, crushed
- 1 scotch bonnet chilli, chopped (or use 1-2 regular red chillies)
- 1 tbsp curry powder
- 2 tsp dried thyme
- 2 tsp Marigold vegetable bouillon/stock powder
- 3 tbsp smooth peanut butter
- 400g tin chopped tomatoes
- 2 bay leaves
- 100g sliced kale
- Flatbreads to serve (we used Crosta & Mollica)
- 100g unsalted peanuts, toasted
- 4 spring onions, sliced
- Handful fresh coriander (optional), roughly chopped
- 1 lemon, cut into wedges to serve
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Method
- Heat a splash of oil in a saucepan over a medium heat (or on a camp fire/barbecue/camping stove). Add the chicken and cook until browned, then set aside. Add a splash more oil and cook the onion until softening, stirring regularly to prevent it from catching. Add the sweet potato and cook for a few minutes, then stir in the ginger, garlic, chilli, curry powder, thyme and vegetable bouillon.
- Return the cooked chicken to the pan, then mix in the peanut butter, tomatoes, bay leaves and 1½ cans of water. Simmer uncovered for 20-30 minutes until the sweet potato is tender and the chicken is cooked through. Stir in the kale, then let it wilt (see Make Ahead).
- Warm the flatbreads, then scatter peanuts and spring onions over the hot stew and serve with lemon wedges for squeezing.
Nutrition
- 483kcals Calories
- 17.6g (3.8g saturated) Fat
- 32.2g Protein
- 44.2g (15.6g sugars) Carbs
- 9.4g Fibre
- 0.6g Salt
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