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Jollof Rice with PEANUT STEW

Jollof Rice with PEANUT STEW

Peanut stew, cooked and served with juicy chicken thighs is a high-protein dish that delivers an amazing taste. The richness of the peanut butter complements the chicken and balances the rich spice with mouth-watering flavours. 


  • 4tbsp oil 
  • 6-8 chicken thighs 
  • 200g tomato passata 
  • 1 medium onion chopped 
  • 4 garlic cloves 
  • ½ teaspoon ginger chopped 
  • 10g parsley 
  • 1 teaspoon paprika 
  • 150g peanut butter 
  • 500ml chicken stock 
  • 1 teaspoon chicken bouillon optional  
  • 1/2 teaspoon cayenne pepper 
  • Salt and pepper to taste 
  • 6-8 spring onions, finely sliced 
  • 50g peanuts, roasted and chopped 


  • Season chicken with salt and pepper, then set aside. 
  • Blend passata, onions, garlic, ginger and parsley to a smooth paste and set aside.
  • In a large pot or saucepan heat oil over medium heat, then add the chicken and brown on both sides about 5-10 minutes. Remove the chicken thighs and set them aside. 
  • Pour the tomato sauce into the saucepan and bring to a boil. Simmer for 5 minutes stirring frequently. 
  • Then add the peanut butter, chicken stock, paprika, cayenne pepper and seasoning. Bring to the boil and return the chicken thighs to the pan.  
  • Turn down the heat and simmer for about 20-25 minutes until the sauce has thickened and the chicken has cooked through completely. Add water if necessary to adjust the thickness of the sauce. 
  • Meanwhile, heat the Jollof Rice as directed on the package.
  • Serve the stew with rice and sprinkle over the finely sliced spring onions and roasted peanuts. Serves 4
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