Chicken and Sweet Potato West African Peanut Stew

Ingredients

• 600 g chicken thighs, boneless skinless, diced
• 500 g sweet potatoes, peeled and cubed
• 100 g smooth peanut butter
• 400 g tinned chopped tomatoes
• 400 ml chicken stock
• 1 onion, diced
• 3 clove garlic cloves
• 20 g fresh root ginger, grated
• 1 tsp ground cayenne pepper
• 2 tbsp sunflower oil

Method

1. 1

   Heat oil in a large pan. Brown the chicken pieces over high heat for 4 minutes, then remove and set aside.

2. 2

   Fry the onion for 4 minutes, then add the garlic, ginger and cayenne and cook for 1 minute.

3. 3

   Whisk the peanut butter into the stock until smooth. Add to the pan along with the tomatoes and sweet potatoes.

4. 4

   Return the chicken, stir everything together, cover and simmer for 25 minutes until the sweet potato is tender.

5. 5

   Adjust seasoning and serve with white rice and a scattering of fresh coriander.