Tropical Peanut Chicken Stew with Banana and Beetroot

Thermomix recipe: Tropical Peanut Chicken Stew with Banana and Beetroot. Ready in 45 minutes. Serves 4. Step-by-step Thermomix instructions on Chef Amai.

Ingredients

• 100 g onion, quartered
• 2 cloves garlic
• 1 fresh red chili, deseeded (optional, for less heat)
• 20 g coconut oil or vegetable oil
• 500 g boneless, skinless chicken thighs, cut into 2-3 cm pieces
• 500 g chicken stock
• 80 g smooth peanut butter (unsweetened)
• 20 g soy sauce
• 50 g cooked beetroot, diced (small pieces)
• 2 medium firm ripe bananas (approx. 200g), sliced into 1 cm rounds
• 30 g sultanas
• Salt and freshly ground black pepper, to taste
• Fresh coriander, chopped, for garnish (optional)

Instructions

1. Add onion, garlic, and chili (if using) to the mixing bowl. Chop 5 sec / Speed 5. Scrape down sides of bowl.
2. Add oil to the mixing bowl. Sauté 5 min / 120°C / Speed 1. Remove measuring cup and place simmering basket on lid to prevent splatter.
3. Add chicken pieces to the mixing bowl. Cook 5 min / 120°C / Reverse / Speed 1. This will lightly brown the chicken.
4. Add chicken stock, peanut butter, soy sauce, and diced beetroot to the mixing bowl. Stir 10 sec / Reverse / Speed 2 to combine.
5. Cook 15 min / 95°C / Reverse / Speed 2. Place simmering basket on lid instead of measuring cup to allow for some evaporation and prevent splatter.
6. Pause, scrape down the sides and bottom of the mixing bowl with the spatula. Check the consistency and add a splash more stock if it's too thick. Ensure all ingredients are moving freely.
7. Add sliced bananas and sultanas to the mixing bowl. Cook 5 min / 90°C / Reverse / Speed 2. Place simmering basket on lid.
8. Season with salt and pepper to taste. Stir 1 min / 90°C / Reverse / Speed 1 to settle and prevent sticking.
9. Serve hot, garnished with fresh coriander if desired. This stew pairs well with rice or couscous.

View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.