ONE POT SPICY AFRICAN CHICKEN STEW

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I've had a request from my bro-in-law, who lives in the bush in Northern New South Wales, Australia, to publish a no-fuss, but delicious, recipe that he can make - specifically, a recipe that uses only one pot as that's all he owns in the way of kitchen utensils. So Rog, this is for you and anyone else who wants to make a satisfying, wholesome, tasty dish that doesn't require a full-on 'batterie de cuisine'! Also Rog, because you were born in Africa, this curry should bring back some fond memories. ❤️ These quantities make a lot of curry but it freezes really well. if you don't want to make so much though, just halve the quantities.(And by the way, this is not my recipe...but I've made it and it's delicious. Thanks @BBC Good Food!)

INGREDIENTS

500ml chicken stock, heated

340g jar smooth peanut butter

2 onions, halved and thinly sliced

3 tbsp sunflower oil

3 tbsp peeled and finely chopped ginger

½-1 tsp cayenne pepper (optional)

3 tsp ground coriander

3 tsp ground cumin

1-2 scotch bonnet chillies, deseeded and chopped

2 bay leaves

400g can chopped tomatoes

2 x 800g packs chicken thighs and drumsticks, skinned

3 sweet potatoes, peeled and cut into chunks

2 red peppers, deseeded and cut into chunks

good handful coriander, chopped, a little reserved for sprinkling

Basmati rice and lime wedges, to serve (optional)

METHOD

Pour the hot stock over the peanut butter and stir until dissolved.

Heat a very large heavy pot (I use a 40-year old Le Creuset cast iron one) 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 leaves and cook, stirring, for 2 mins.

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.

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.