When the weather changes and the nights draw in there’s nothing better than a spicy, warm sumptuous stew and this is nutty, zesty, spicy offering is my current favourite. Which is just as well because I made enough to feed a small army, this recipe serves 6-8 hungry people, it’s great to make loads and freeze but if you’re not catering for a banquet – feel free to halve the recipe.
- 8 chicken thighs, bone in, skin off – organic or at least free range please
- 3 tbsp olive oil
- 2 large onions
- Large knob of ginger (say 3 inches) peeled and grated
- 8 garlic cloves peeled and minced
- 5 medium sweet potatoes peeled chopped
- 1 can of tomatoes or 400g fresh ripe tomatoes
- 500ml chicken stock
- 250g of crunchy peanut butter
- 1 tbsp ground coriander
- 1 tsp cayenne
- Bunch of fresh coriander
- Salt and pepper to taste
I made this in a huge soup pan on the stove top, if you wanted you could halve the recipe and put it in a stew pot in the oven on 160 for about an hour.
Brown the chicken thighs in batches and set aside. Sauté the onion on a medium heat until softened then add the ginger and garlic for a minute or so. Add the rest of the ingredients apart from the chicken, stir well and and bring to the boil. Finally add the chicken, stir again and turn the heat down low to a very gentle blip. Stir regularly until the chicken falls off the bone and the sweet potatoes are tender which will take about an hour. Serve over rice with a wedge of lime, chopped peanuts and fresh coriander.