- 500ml chicken stock, heated
- 340g jar smooth peanut butter
- 2 onions, halved and thinly sliced
- 3 tbsp sunflower oil
- 3 tbsp finely chopped ginger
- ½-1 tsp cayenne pepper (optional) You could use Habanero if you are brave enough
- 3 tsp ground coriander
- 3 tsp ground cumin
- 1-2 scotch bonnet chillies, deseeded and chopped
- 2 bay leaves
- 400g can chopped tomatoes
- 2 x 800g pack chicken thighs and drumsticks, skinned
- 3 sweet potatoes, cut into chunks
- 2 red peppers, deseeded and cut into chunks
- good handful coriander, chopped, a little reserved for sprinkling rice and lime wedges, to serve (optional)
Pour the hot stock over the peanut butter and stir until dissolved. Heat a very large pan and fry the onions in the oil for 5 mins to soften. Add the ginger, cayenne, if using, ½ tsp black pepper, coriander, cumin, chillies and bay and cook, stirring, for 2 mins.
Tip in the tomatoes and the peanut stock, then stir in the chicken pieces. Put a lid on the pan and leave to simmer for 30 mins, stirring frequently to make sure the peanut butter doesn’t stick to the base of the pan.
Stir in the sweet potatoes, peppers and chopped coriander, then cook for 30 mins more. Serve sprinkled with the reserved coriander, with rice and lime wedges for squeezing over, if you like.
Tip – Freezing in batches
Once cooled, you can freeze this stew for up to 3 months. Thaw in the fridge, or reheat gently from frozen in a large pan with a little water to stop it sticking as it melts. Cover the pan until thawed, then remove the lid and heat until bubbling to drive off the excess moisture.