West African Chicken and Peanut Stew

6 chicken thighs on the bone

2 sweet potatoes peeled and diced

1 yellow onion, peeled and diced.

1 tin of chopped tomatoes

4 cups of chicken stock

1 cup of peanut butter

1 cup of dry roasted nuts

Handful of fresh coriander leaves

1 bird’s-eye chilli’s (chopped)

3 inch piece of ginger peeled and chopped finely

6 cloves of garlic chopped finely

Method – brown the chicken in pan. Add to crock. Add the onion to the same pan, brown, add the potatoes, ginger and garlic and cook for 5 mins stirring repeatedly. Add to the crock, add the rest of the ingredients and cook for 4 hours on high or 6 hours on low. Remove chicken bones, shred the meat and stir back in.

This is a delight. The underlying heat from the chilli’s is only apparent when it hits your belly. A real winter warmer.

by robdelterror