I don’t have a video for this recipe.
If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
Chicken Peanut Butter Stew
...in your mind.
Chicken Peanut Butter Stew

Chicken Peanut Butter Stew

Serves 4 - Using a deli-roasted chicken let’s you make this recipe in very little time. And yes using tomatoes, sweet potatoes and peanut butter sounds very odd – but it’s damn fine.


  • 2 tablespoons olive oil
  • 1 1/2 cups sweet potatoes, 1/2’’ diced
  • 1 yellow onion, diced
  • 2 inch piece fresh ginger, finely diced
  • 4 cloves garlic
  • 2 cups chicken stock
  • 1 – 15 ounce can diced tomatoes
  • 1 teaspoon ground coriander (aka ground cilantro seeds)
  • 1 cup smooth peanut butter
  • 1.5 cups deli-roasted chicken, shredded
  • For serving, fresh rice, crushed peanuts and chopped cilantro


  1. Pre-heat oil in a large pot on medium, add sweet potatoes and onion, cook for 3-4 minutes
  2. Add the ginger and garlic, cook for 1 minute
  3. Add stock, tomatoes, coriander and the peanut butter (yes, peanut butter!) stir well
  4. Add chicken, stir well, cover and simmer on low about 10 minutes (stirring occasionally) or until sweet potatoes are cooked though
  5. Serve on rice topped with crushed peanuts and cilantro.