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Ingredients

Method

  • STEP 1

    Pour the hot stock over the peanut butter and stir until dissolved. Heat a very large pan and fry the onions in the oil for 5 mins to soften. Add the ginger, cayenne, if using, ½ tsp black pepper, coriander, cumin, chillies and bay and cook, stirring, for 2 mins.

  • STEP 2

    Tip in the tomatoes and the peanut stock, then stir 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.

  • STEP 3

    Stir in the sweet potatoes, peppers and chopped coriander, then cook for 30 mins more. Serve sprinkled with the reserved coriander, with rice and lime wedges for squeezing over, if you like.

RECIPE TIPS
FREEZING IN BATCHES

Once cooled, you can freeze this stew for up to 3 months. Thaw in the fridge, or reheat gently from frozen in a large pan with a little water to stop it sticking as it melts. Cover the pan until thawed, then remove the lid and heat until bubbling to drive off the excess moisture.

Recipe from Good Food magazine, October 2012

Goes well with

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