Sierra Leonean Benniseed Stew with Chicken and Rice

Ingredients

• 700 g chicken thigh fillets
• 150 g sesame seeds
• 2 onions
• 400 g chopped tomatoes
• 4 tbsp red palm oil
• 1 scotch bonnet chilli
• 3 garlic cloves
• 1 chicken stock cube
• 150 g spinach
• 300 g long-grain rice

Method

1. 1

   Toast the sesame seeds (benniseed) in a dry frying pan over a medium heat for 3-4 minutes, shaking, until golden. Cool for a few minutes, then blitz with 200ml water to a thick paste. (6 tbsp tahini loosened with water is the shortcut.)

2. 2

   Cut the chicken into bite-size pieces. Heat the red palm oil in a large pan over a medium heat and fry the chicken for 5 minutes until browned. Add the chopped onions, crushed garlic and finely chopped scotch bonnet and cook for 5 minutes.

3. 3

   Add the chopped tomatoes, the crumbled stock cube and 300ml water and simmer for 10 minutes.

4. 4

   Stir in the sesame paste and simmer uncovered for 12-15 minutes, stirring often so it does not catch, until thick and creamy and no pink remains in the chicken. Stir in the chopped spinach until wilted and season with salt.

5. 5

   Meanwhile, rinse the rice and simmer it in 600ml lightly salted water, covered, for 12-15 minutes until tender.

6. 6

   Serve the benniseed stew straight away over the rice, and cool any leftover rice quickly.