This is reminiscent of a spicy North African peanut stew – we dial back the chilis a little bit… but feel free to add as much heat as you like!
1 cup (250mL) chicken stock
½ cup (125 mL) peanut butter 1 onion, thinly sliced
2 tbsp (30 mL) oil
2 tbsp (30 mL) finely chopped ginger
½ tsp (2 mL) cayenne pepper
1⁄2 tsp black pepper
1 tsp (5 mL) ground coriander seed
1 tsp (5 mL) ground cumin
1-3 scotch bonnet chilis 1 bay leaf
1 cup (250 mL) chopped tomatoes
800g chicken thighs, skinned
2 sweet potatoes , cut into chunks
1 red pepper , deseeded and cut into chunks
handful of cilantro, chopped
Heat a large Dutch oven and fry the onions in the oil for 5 mins to soften. Add the ginger, cayenne, black pepper, coriander, cumin, chillies & bay leaf and cook, stirring, for 2 mins.
Stir in the tomatoes, stock, and peanut butter then add in the chicken pieces. Put a lid on the pan and leave to simmer for 30 mins, stirring frequently to make sure the peanut butter doesn’t stick to the base of the pan.
Stir in the sweet potatoes, peppers and cilantro, then cook for 30 mins more. Serve sprinkled with the reserved cilantro, over rice.