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West African Chicken Stew with Peanut Sauce and Jollof Rice

Ingredients

Serves 4

For the West African Chicken Stew:

  • 8 Soanes chicken drumsticks
  • ¼ tsp salt, pinch of pepper
  • 2 tbsp vegetable oil
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 3cm piece of ginger, grated
  • 2 large tomatoes, chopped
  • 1 red pepper, chopped
  • 1 yellow pepper, chopped
  • 250ml chicken stock
  • 75g smooth peanut butter
  • 2 tbsp tomato purée
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp cayenne pepper (to taste)
  • Chopped fresh coriander, for garnish
  • 50g roasted peanuts chopped, for garnish

For the Jollof Rice:

  • Vegetable oil for frying
  • 1 onion, finely chopped
  • 1 red pepper, chopped
  • 1 green pepper, chopped
  • 250g long-grain rice
  • 400g tin chopped tomatoes
  • 300ml chicken stock
  • 1 tsp smoked paprika
  • ½ tsp ground cayenne pepper (to taste)
  • Salt and pepper (to taste)

Method

1. Season the chicken drumsticks with salt and pepper. Heat vegetable oil in a large pan over medium-high heat. Add the chicken drumsticks and cook for about 8 – 10 minutes until golden brown. Remove from the pan and set aside.

2. In the same pan, add the onion, garlic and ginger. Cook for 4 – 5 minutes until softened. Add the tomatoes, red and yellow peppers and cook for a further 5 – 6 minutes until the vegetables are softened.

3. Stir in the chicken stock, peanut butter, tomato purée, cumin, coriander and cayenne pepper. Bring to a simmer.

4. Return the browned chicken drumsticks to the pan, cover and simmer for 45 minutes, or until the chicken is cooked.

5. To prepare the rice, heat vegetable oil in a separate pan over a medium heat. Add the onion and red and green peppers. Cook for 4 – 5 minutes until softened. Stir in the rice and cook for another 2 – 3 minutes, stirring occasionally.

6. Add the tomatoes, chicken stock, paprika, cayenne pepper, salt and pepper, bring to a boil, then reduce the heat, cover and simmer for 15 – 20 minutes, or until the rice is cooked and the liquid is absorbed.

7. Once the chicken stew is fully cooked, serve with the jollof rice and garnish with coriander and chopped roasted peanuts.