Spicy Chicken and Tomato Stew

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Spicy Chicken and Tomato Stew
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Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
722
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie722 kcal(34 %)
Protein60.03 g(61 %)
Fat46.78 g(40 %)
Carbohydrates18.53 g(12 %)
Sugar added0 g(0 %)
Roughage6.31 g(21 %)
Vitamin A135.22 mg(16,903 %)
Vitamin D0.2 μg(1 %)
Vitamin E3.67 mg(31 %)
Vitamin B₁0.31 mg(31 %)
Vitamin B₂0.5 mg(45 %)
Niacin29.55 mg(246 %)
Vitamin B₆1.2 mg(86 %)
Folate75.75 μg(25 %)
Pantothenic acid3 mg(50 %)
Biotin9.99 μg(22 %)
Vitamin B₁₂0.78 μg(26 %)
Vitamin C20.21 mg(21 %)
Potassium1,164.92 mg(29 %)
Calcium77.83 mg(8 %)
Magnesium141.43 mg(47 %)
Iron3.54 mg(24 %)
Iodine0.75 μg(0 %)
Zinc5.67 mg(71 %)
Saturated fatty acids8.91 g
Cholesterol254.72 mg
Author of this recipe:

Ingredients

for
4
Ingredients
3 tablespoons
4
Chicken legs (jointed)
1
onion (finely chopped)
1 clove
garlic (finely chopped)
1 tablespoon
1 teaspoon
1 cup
Peanuts (chopped)
1 tablespoon
1 cup
4
tomatoes (skinned and finely chopped)
fresh Cilantro (to garnish)

Preparation steps

1.
Heat 1 tbsp oil in a wide pan and brown the chicken pieces on all sides, then take out of the pan and set aside.
2.
Add the rest of the oil to the pan and gently cook the onion and garlic until soft.
3.
Stir in the curry powder, cayenne pepper, peanuts and peanut butter and add the stock. Return the chicken to the pan, cover and cook for about 30 minutes, turning occasionally.
4.
Add the tomatoes and cook for a further 5-10 minutes. Season to taste with salt and pepper and serve garnished with coriander.