One-pot chicken, sweet potato and peanut stew
- May 2019
- Serves 6
- Hands-on time 1 hour
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.
- 17.6g (3.8g saturated)
- 44.2g (15.6g sugars)
- 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
- 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.
This is lightly spiced and would taste good with some natural yogurt on the side.
If your campers are extra hungry, add a can of chickpeas to the stew.
Make the stew ahead, then take it with you in a sealed container. Reheat in a pan until piping hot to serve.
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