HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconNorth African Chicken Peanut Stew
North African Chicken Peanut Stew

North African Chicken Peanut Stew

with Sweet Potatoes and Lime Yogurt

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A creamy fiery North African spiced chicken stew with sweet potatoes and chilis will warm up the cold winter nights. A drizzle of lime yogurt helps cool the taste buds.


Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time30 minutes
Difficulty levelEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

310 g

Chicken Thighs

¾ cup

Basmati Rice

3 tbsp

Peanut Butter


1 unit

Chicken Broth Concentrate

56 g

Onion, chopped

½ tbsp

Cumin-Turmeric Spice Blend

1 unit

Red Chili Pepper

340 g

Sweet Potato

30 g


7 g


1 unit


100 g

Greek Yogurt


Not included in your delivery

3 tbsp


¼ tsp

Salt and Pepper*

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories1200 kcal
Fat54.0 g
Saturated Fat10.0 g
Carbohydrate121 g
Sugar16.0 g
Dietary Fiber11 g
Protein60 g
Cholesterol165 mg
Sodium910.0 mg
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Medium Pot
Paper Towel
Measuring Cups
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Before starting, preheat the oven to 425°F and wash and dry all produce.Minimum weight of chicken thighs. Bring 1 1/3 cups water (dbl for 4 ppl) to a boil in a medium pot. Meanwhile, finely chop cilantro. Peel, then finely grate ginger. Cut sweet potato into 1/2-inch pieces. Zest, then juice half the lime. Cut remaining lime into wedges. Finely chop chili. (NOTE: We suggest using gloves when prepping chili!) Pat chicken dry with paper towels, then cut 1/2-inch pieces.


Add rice to the pot of boiling water. Reduce the heat to low. Cover and cook, until rice is tender and liquid is absorbed, 12-14 min. Meanwhile, toss sweet potatoes with 1 tbsp oil (dbl for 4 ppl) on a parchment-lined baking sheet. Season with salt and pepper. Roast in middle of oven, until golden-brown, 22-23 min.


While sweet potatoes cook, heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then chicken and half the Cumin-Turmeric Spice Blend. Cook, stirring often, until browned, 4-5 min.** Transfer to a plate and set aside.


Add another 1 tbsp oil (dbl for 4 ppl) to the pan, then onions, ginger, half the chili and remaining Cumin-Turmeric Spice Blend. Cook, stirring often, until veggies are softened, 3-4 min. Remove pan from heat. Add chicken, peanut butter, broth concentrate, half the cilantro and 1 cup water (dbl for 4 ppl). Simmer, stirring occasionally, until sauce is slightly thickened, 2-3 min.


While sauce cooks, add yogurt, 1 tsp lime zest and 1 tbsp lime juice (dbl both for 4 ppl) in a small bowl. Season with salt and pepper. Stir to combine.


Fluff rice with a fork, then season with salt. Divide the rice and sweet potatoes between the plates. Top rice with the stew. Sprinkle over remaining chili and remaining cilantro. Drizzle over lime crema. Squeeze over a lime wedge, if desired.