West African Style Chicken & Peanut Stew
Ingredients
- 1 tbsp groundnut or coconut oil
- 750g boneless skinned chicken thigh pieces
- 1 large onion finely chopped
- 1 scotch bonnet or 2 standard red chillies
- 1 heaped tbsp chopped ginger
- 1 heaped tbsp chopped garlic
- 2 tsp ground coriander
- 1/2 tsp cayenne pepper
- 200g tin tomatoes
- 300g sweet potatoes bite size chunks
- 1.5 red bell peppers rough chopped
- 300ml chicken stock
- 100g smooth peanut butter
- 100g rough chopped salted peanuts
- salt and pepper
- half a lime
- handful fresh chopped coriander
Preparation
Blend the chilli, garlic and ginger into a paste
Fry off the onion in the oil on a medium high heat until they start to turn golden brown
Add the chilli, garlic and ginger paste and a good pinch of salt and fry off with the onions a few minutes, stirring regularly
Stir in the ground coriander for a minute, then turn the heat up high and stir in the chicken
Spend five minutes sealing off the meat, every couple of mins
Now stir in the tinned tomatoes, stock, sweet potato and red pepper
Bring up to a light simmer and stir in the peanut butter
Cover loosely and lightly simmer for 20 mins
Stir, and simmer without the lid for a further 10 mins
Season to taste and finish with a good squeeze of lime juice
Dress with the fresh coriander and rough chopped peanuts
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