Chicken Sweet Potato and Peanut Stew

• vegetable oil↗1 tbsp tbsp
• chicken thighs8
• red onion↗2

  finely chopped

• ginger↗thumb-sized piece of

  finely grated

• garlic↗2 large

  finely grated

• cumin↗2 tsp tsp
• sweet potato↗500g g

  coarsely diced

• peanut butter↗120g g
• chicken broth↗500ml ml
• chopped tomatoes400g can g
• frozen pepper↗200g g
• corianderhandful of

  and chopped peanuts, for garnish

Step-by-step instructions

1. 1

   Heat the oil in a large deep skillet over medium heat and brown the chicken thighs on all sides, about 5 minutes. Remove the chicken, leaving the oil in the pan. Reduce heat to medium‑low, then add the onion and sauté for 10‑12 minutes until soft but not golden. Add the ginger and garlic, cook for a minute, then add the cumin. Cook another minute.

2. 2

   Add the sweet potato, stir to coat, and sauté for a few minutes until it begins to soften. Add the peanut butter, pour in the chicken broth and the diced tomatoes. Empty the can of a little water and add it as well. Add the frozen pepper, return the chicken to the skillet and cook uncovered for 25‑35 minutes until the chicken is done and the sauce thickens. Stir regularly to prevent burning. Sprinkle with chopped coriander and peanuts. It can be frozen for up to three months and reheated frozen, or thawed in the refrigerator overnight before reheating. Ensure the dish is hot before serving.