African Chicken and Peanut Stew

Ingredients

(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)
  
  

Method

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.