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African Chicken and Peanut Stew

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(serves 6-8)

  • 1kg chicken breast, cut in large cubes
  • 1 small red capsicum seeded & finely diced
  • ½ green capsicum, seeded & finely diced
  • 1 large sweet potato, cut into cubes
  • 2 handfuls spinach, roughly chopped
  • 1 tsp cayenne pepper (or to taste)
  • 2 tbsp vegetable oil
  • 1 tsp salt
  • 1 tsp ground black pepper
  • 4 cloves, garlic crushed
  • 1 onion, finely diced
  • 1 garlic clove, minced
  • 1 chilli chopped
  • 1 litre chicken stock
  • ½ cup peanut butter
  • 1 tbsp tomato paste
  • 1 tsp fresh thyme
  • 2 tomatoes, seeded & chopped
  • Parsley or coriander, chopped for garnish
  • 1 cup roasted peanuts, chopped to garnish
  • 1 inch piece ginger, peeled & grated
  • 60ml coconut milk (optional)
  • 200g small okra  (optional)

Mix together the garlic, cayenne, salt & pepper & a little oil to marinate the chicken. Heat a little oil in a large saucepan, & add chicken in batches & brown on all sides. Transfer browned pieces to a platter or bowl. In the same pan add more oil if needed & add the onion, garlic, ginger, capsicum, thyme & chilli to the pan. Cook for about 5 minutes, until the vegetables are soft. Add chicken stock, tomatoes, tomato paste & chicken & simmer for about 10 minutes. Add the sweet potato and reduce heat to low & simmer for 10 minutes, add the okra, peanut butter and coconut milk if using. Simmer until the chicken is tender, add the spinach & season to taste. Serve in a casserole dish & garnish with parsley or coriander & chopped peanuts. Serve with spinach salad & rice.          

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