- Serves: 2
- Cook Time: 1 hour 10 minutes
- Prep Time: 15 minutes plus overnight marinating
- Effort: easy
For the stew
- 3 large shallots
- 1 small thumb-sized piece ginger
- 1/2-1 Scotch bonnet chillies
- 2 chicken breast supremes, or other cuts of chicken
- 1 tbsp groundnut oil
- 2 cloves garlic, crushed
- 1/2 tsp cayenne pepper
- 1 tsp smoked paprika
- a few sprigs fresh thyme
- 2 fresh bay leaves
- 1 small jars peanut butter
- 3 ripebeef tomatoes, roughly chopped
- all purpose seasoning
- basmati rice, to serve
- finely sliced fresh chillies
- diced cucumber
- handful salted cashew nuts, crushed
- finely sliced carrots
Tips and Suggestions
leftover sauce will keep covered in the fridge for a few days.
1. For the stew: combine one shallot, the ginger and half the chilli in a food processor and season. Rub into the chicken and leave to marinate in the fridge for 2 hours or overnight. Finely chop the remaining shallots.
2. Heat the oil in a pan and cook the chopped shallots and garlic for 10-15 minutes until browned. Stir in the cayenne, paprika, thyme and bay.
3. In a food processor, blend the peanut butter and tomatoes - if you love chilli, add the remaining half of the Scotch Bonnet. Add the mixture to the pan, bring to the boil and leave to simmer gently for 40 minutes. It will start to thicken and turn a deep brown colour. Preheat the oven to 190C/gas 5.
4. Fry the chicken skin-side down in a hot pan for a few minutes to brown, then transfer to an ovenproof dish. Pass the peanut mixture through a sieve, pour half of it on the chicken, then cook in the oven for 10-15 minutes.
5. Serve the stew with rice and scatter with sliced chilli, cucumber, crushed nuts and sliced carrot.
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