As the weather turns, there’s nothing quite like tucking into a hearty stew. This one requires just 15 minutes of prep, then you can let the hob do the rest of the work. Once the chicken is browned and the onion and garlic are fragrant, everything else goes in and is left to simmer until the chicken and veg are tender and the sauce is rich and nutty.
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Yields:
4 serving(s)
Prep Time:
15 mins
Cook Time:
50 mins
Total Time:
1 hr 5 mins
Cal/Serv:
580
Ingredients
2 Tbsp. vegetable oil
8 chicken drumsticks
1 large onion, roughly chopped
5 cm piece fresh root ginger, peeled and grated
4 garlic cloves, crushed
1 scotch bonnet chilli, deseeded and finely chopped
2 Tbsp. tomato purée
75 g creamed coconut
100 g smooth peanut butter
500 g sweet potatoes, peeled and cut into 3cm chunks
1 red pepper, chopped
400 g tin kidney beans, drained and rinsed
lime wedges, to serve
Directions
Step 1 Heat 1tbsp oil in large pan or casserole over medium-high heat and brown the chicken drumsticks all over (you may need to do this in batches). Set aside. Add remaining oil and fry the onion for 10min, scraping up the brown bits from the bottom of the pan/casserole.
Step 2Add the ginger, garlic, chilli and tomato purée and fry for 2min. Stir in the creamed coconut, peanut butter and 500ml water. Nestle in the chicken pieces and add the sweet potatoes and red pepper. Bring to boil, cover and simmer for 15min.
Step 3Remove lid, stir in kidney beans and simmer for 10-15min more until thickened and the chicken and sweet potato are cooked through. Check seasoning.
Step 4Divide among 4 bowls and serve with lime wedges.
GH TIPs
Serve this flavoured-packed stew with fluffy steamed rice. If you aren't a fan of heat, use half a Scotch bonnet instead.
To freeze ahead: Prepare to end of step 3. Cool completely. Transfer to a freezerproof container or bag and freeze for up to 3 months. To serve, defrost overnight in fridge. Reheat to piping hot in a pan or casserole. Serve.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
