African chicken and peanut pot

Ingredients for 4 servings:

• 1.2 kg roast chicken
• 2 onions, red
• 2 garlic cloves
• 2 stalk(s) Celery
• 1 bell pepper(s), green
• 500 g sweet potatoes
• 4 tbsp oil
• salt and pepper
• 1 tsp cumin powder
• ½ tsp cayenne pepper
• 300 ml chicken broth
• 1 can chickpeas, 250 g drained weight
• 100 g peanut butter
• ½ bunch coriander leaves

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 35 minutes

One-pot dish

Cut the chicken into 8-10 pieces, rinse, pat dry, and season generously with salt and pepper. Peel and dice the onions and garlic. Wash, trim, and thinly slice the celery, reserving the green parts. Quarter the bell peppers, remove the ribs and seeds, wash the pods, and cut into bite-sized pieces. Peel the sweet potatoes and dice them about 2 cm. Heat the oil in a wide casserole dish, fry the chicken pieces in batches over high heat for about 5 minutes until browned all over, then remove. Fry the onions, garlic, celery, bell peppers, and sweet potatoes in the frying fat over medium heat for about 3 minutes, stirring occasionally. Season with cumin, cayenne pepper, salt, and pepper. Pour in the stock and return the chicken pieces and any cooking juices to the pot. Cover and bring to a boil, then simmer for about 15 minutes over medium heat, stirring occasionally. Meanwhile, drain the chickpeas in a colander, rinse, and let drain well. Remove the chicken pieces from the pot. Add the chickpeas and peanut butter and stir well. Return the chicken to the pot and simmer, covered, for another 10 minutes over low heat, until the meat and sweet potatoes are tender. Meanwhile, rinse the cilantro, shake dry, pick the leaves, and chop them with the celery. Serve the chicken and vegetables sprinkled with the herbs. 800 kcal per serving.