African Chicken and Peanut Stew

Ingredients

• 1‌1⁄2 Tbs vegetable oil
• 1 lg onion, peeled and chopped
• 2 cloves garlic, minced
• 1 thumb-sized piece of ginger, peeled and minced
• 1⁄4 tsp salt
• 1⁄2 tsp black pepper
• 1 tsp cayenne pepper
• 1 Tbs ground coriander
• 2 red chilli peppers, finely chopped
• 1 bay leaf
• 4 chicken breasts, chopped into bit-size chunks
• 150 g smooth peanut butter
• 480 ml chicken or vegetable stock
• 400 g can chopped tomatoes
• 1 lg sweet potato, peeled and chopped into bite-size chunks
• 1 cup roughly chopped peanuts

To serve

• Boiled rice
• Fresh cilantro
• Toasted peanuts
• Garlicky kale

Directions

1. Dry-fry the peanuts in a hot pan for a minute or two (keep and eye on them, as the burn quickly). When they're browned, place on a plate to cool.
2. Add a large bag of washed kale to a pan with 1 clove of minced garlic, 3 tablespoons butter and 3 tablespoons water. Stir, then place a lid on the pan and heat on high for 2-3 minutes until the kale has wilted.
3. Heat the oil in a large frying pan or dutch oven. Add the onion and cook for 5 minutes on a medium heat until they start to soften. Add the garlic, ginger, salt, pepper, cayenne pepper, ground coriander, chilli peppers and bay leaf. Stir and cook for a further 2-3 minutes.
4. Turn the heat up to high and add the chicken. Stir so the chicken is coated in the spices, and cook for 4-5 minutes, stirring regularly, until the chicken is sealed.
5. Add the peanut butter, stock, canned tomatoes and sweet potato. Bring to the boil, turn down to a gentle simmer, then place a lid on the pan. Simmer for 30 minutes, stirring every so often.
6. After 30 minutes, take off the lid, remove the bay leaf and add in the chopped peanuts. Cook for a further 2 minutes. (you can cook for longer with the lid off if you want the sauce to be thicker).
7. Turn off the heat and serve with rice, coriander and toasted peanuts (and some kale if you like).