West African Chicken & Peanut Stew
Adapted from Pinch & Swirl
Serves 8-10
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3-4 tablespoons oil
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500g/1.1 pound boneless, skinless chicken thighs
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1 large onion, finely chopped
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3 inch piece of ginger, peeled and finely chopped
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5 large garlic cloves, peeled and finely chopped
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750g/26 ozs sweet potatoes, scrubbed, peeled and diced
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750ml/26 fl. ozs chicken stock
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1 cup smooth or chunky peanut butter (or another butter, if you are allergic)
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1 tablespoon coriander seeds, bashed in a mortar and pestle
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800g/28 ounce can chopped tomatoes with juice
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salt and freshly ground black pepper
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1/4 cup roasted peanuts (optional, don't use if you are allergic obviously :) )
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a handful of fresh chopped coriander/cilantro
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Rice to serve
Optional: add some chilli to add some spice.
Step 1 - Heat oil in a large cast iron pot over medium heat. Add chicken thighs in two batches so that they brown properly. Remove chicken and set aside. Add a bit more oil and add onions, ginger and garlic; cook and stir until fragrant, scraping the bottom for any chicken bits.
Step 2 - Add the sweet potatoes, chicken stock, peanut butter, ground coriander and tomatoes. Stir until well combined and peanut butter is distributed. Return chicken thighs to pot, stir, and bring to a simmer.
Step 3 - Cover the pot and simmer gently for 45 minutes to an hour. Add salt, freshly ground black pepper to taste. Ladle in to individual soup bowls and garnish with peanuts and coriander or cilantro.