Groundnut chicken and vegetable stew

Ingredients

For 4 portions. Tick items as you go — nothing is changed for anyone else.

• 700 g skinless chicken pieces
• 4 tbsp smooth groundnut paste (unsweetened)
• 3 medium tomatoes, washed and blended
• 1 medium onion, peeled and chopped
• 1 medium tatashe (red bell pepper), washed and blended
• 2 medium carrot, washed and sliced
• 150 g spinach or ugu, washed and shredded
• 2 tbsp groundnut oil
• 700 ml water or unsalted stock
• salt, a little, to taste

This recipe contains foods that can contribute to a varied and balanced diet during pregnancy.

Method

1. 1Step 1. Heat the oil, fry the onion, then add the blended tomato and pepper and cook for 10 minutes.
2. 2Step 2. Add the chicken and stock, bring to a simmer and cook for 20 minutes.
3. 3Step 3. Loosen the groundnut paste with a ladle of the hot liquid, stir it into the pot and simmer gently for 10 minutes, stirring so it does not stick.
4. 4Step 4. Add the carrot and cook for 5 minutes, then stir in the greens for 2–3 minutes.
5. 5Step 5. Check the chicken is cooked through with no pink meat, season lightly and serve with rice or boiled yam.

Allergens for your selection

• Contains: Peanuts

Ingredient brands and substitutions can change allergen content. Always check the labels on the products you buy.