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!<br /><br />Ingredients<br />1 cup (250mL) chicken stock<br />½ cup (125 mL) peanut butter1 onion, thinly sliced <br />2 tbsp (30 mL) oil2 tbsp (30 mL) finely chopped ginger½ tsp (2 mL) cayenne pepper<br />1⁄2 tsp black pepper<br />1 tsp (5 mL) ground coriander seed1 tsp (5 mL) ground cumin1-3 scotch bonnet chilis1 bay leaf1 cup (250 mL) chopped tomatoes800g chicken thighs, skinned2 sweet potatoes , cut into chunks <br />1 red pepper , deseeded and cut into chunkshandful of cilantro, chopped<br /><br />Method:<br />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. <br />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. <br />Stir in the sweet potatoes, peppers and cilantro, then cook for 30 mins more. Serve sprinkled with the reserved cilantro, over rice.
