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Moley

Peanut Chicken Stew with Spinach Quinoa

Publication date: April 7, 2025

A hearty West African-inspired stew of chicken thighs, sweet potatoes, and peanuts that is perfect for a chilly day. The scotch bonnet chillies add a lovely warmth to the dish. The quinoa on the side is perect for soaking up sauce and adds even more nourishment.

by robot: 48 min
1 person
22 ingredients
Nutrition Facts
Calories
783
kcal
Protein
230
g
Carbohydrate
189
g
Carbohydrate - of which sugars
47
g
Fat
143
g
Fat - of which saturates
5.95
g
Fibre
36
g
Sodium
8.09
g

How to Cook

  1. 0:00
    Turn the hob on to a medium temperature and pour the oil into a medium sized pot
  2. 2:38
    Add the onions, season with salt & pepper and cook for aa few minutes until softening, stirring occasionally
  3. 8:33
    Tip the celery & carrots into the pot and cook for a few minutes until softening
  4. 11:37
    Tip chicken into the pot, turn the temperature to high and stir until browned all over
  5. 17:44
    Tip sweet potatoes, turn the temperature down to medium/high, then stir in the tomatoes and bring the chicken stew to a simmer
  6. 21:23
    Pour the water into a new medium sized saucepan to cook the quinoa and turn the temperature on to high
  7. 22:54
    Turn the chicken stew temperature down to medium and stir while it simmers for a few minutes
  8. 24:29
    Turn the water for the quinoa down to medium/high so the water is gently bubbling and stir in the quinoa.
  9. 29:18
    Stir the chicken stew, then turn the temperature down to a medium heat, stir again and leave to simmer for around 6 minutes
  10. 38:54
    Turn the quinoa temperature down to a medium heat and stir in the spinach. Bring the heat back up to medium/high, then stir and leave to simmer
  11. 44:22
    Turn the quinoa temperature off, then stir the peanuts and parsley into the chicken stew
  12. 46:44
    Turn the hob off, then stir the quinoa one final time
Ingredients
Olive Oil
10
g
Small Dice Onion
120
g
Small Dice Carrots
110
g
Small Dice Celery
100
g
Finely Grated Ginger Root
20
g
Minced Garlic
15
g
Minced Scotch Bonnet Chilli
4
g
Thyme Leaves
3
g
Maldon Sea Salt
17
g
Medium Dice Chicken Thighs
750
g
Finely Chopped Tinned Tomatoes
390
g
Chicken Stock
400
g
Peanut Butter, smooth (Organic & Unsweetened)
150
g
Ground Coriander
4
g
Ground Black Pepper
1.5
g
Rough 1cm Dice Sweet Potato
200
g
Medium Dice Red Pepper
90
g
Quinoa
200
g
Finely Sliced Spinach (Baby)
100
g
Chiffonade Parlsey
12
g
Skinless & Roughly Chopped Peanuts
40
g
Black Peppercorns (Whole)
1
g
Equipments
Medium Pot (Left)
Medium Pot (Right)
Slotted Spatula (KA)
2

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