Stolen from the wonderful 'Groundnut' cookbook which celebrates the oft-forgotten cuisine of African countries. This curry meets stew is a complete doddle to make, with a blessedly short ingredient list and is a fantastic way of using up any peanut butter lurking in the cupboard. It's rich and comforting, so best served with a grain like couscous or rice and a side of greens. Here's my slightly tweaked version - I'm lazy so have made this into more of a one pot thing.
What's the A to V?
Poultry is a great source of vitamins B1, B2 and B3, and the minerals zinc and sulphur. Peanuts meanwhile are rich in numerous vitamins and minerals, including B5, B7, chromium and magnesium.
Ingredients (serves 2):
1 large onion, sliced into crescent moons
3 cloves of garlic
1 tbsp of ground black pepper
3 tbsps of groundnut (peanut) oil
500g of chicken thighs and drumsticks (roughly 4 pieces)
1 scotch bonnet pepper
227g tinned tomato
2 tbsps of tomato puree
3 generous tsp's of smooth peanut butter
375 ml of chicken stock
Sprinkle of coriander or parsley to finish
Method
Season your chicken pieces with salt and the pepper, then fry them in 2 tbsps of the groundnut oil until browned. Add your onion and garlic with a pinch of salt, plus the scotch bonnet pepper (pierce this with a sharp knife first so that the stew can absorb the spice without becoming entirely overwhelmed), and cook for 5 minutes. The onions should be translucent.
Add your remaining oil, tomato, and peanut butter and stir. Finally add your stock (I usually just mix 1/2 a chicken stock cube with the water) to the pan.
Leave everything to cook on a low heat, covered, for 45 minutes. Remove the lid and your scotch bonnet pepper for a final 15 minutes of low and slow cooking (you want the chicken to be falling of the bone) before serving.
The sauce should have reduced to a nice, thick consistency by this point.