African chicken and peanut stew

Ingredients for 4 servings:

• 1,100 g chicken thighs
• 1,000 g sweet potato(s), peeled, cut into approx. 2 cm cubes
• 2 medium-sized onions, chopped or sliced
• 7 cm ginger, peeled, chopped
• 7 garlic cloves, peeled, chopped
• 3 tbsp oil
• 500 g tomatoes, pureed
• 800 ml chicken stock or broth
• 200 g peanut butter, creamy
• 150 g peanuts, unsalted, roasted
• 2 tbsp coriander powder
• 2 tsp cayenne pepper
• n. B. Coriander leaves
• salt and pepper
• Worcestershire sauce

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 30 minutes

Salt the chicken pieces and then fry them in a large pot with oil until light brown. Don’t overcrowd the pot; it’s better to fry them in two batches. Then set the fried chicken pieces aside on a plate or board. Sauté the onions in the pot for about 3-5 minutes. Then add the chopped ginger and chopped garlic cloves and sauté for another 1-3 minutes. Now add the diced sweet potatoes and mix. Fry for another 3 minutes. Now add the chicken stock, passata, peanut butter, peanuts, coriander powder, and cayenne pepper. Mix everything well. Then add the browned chicken pieces to the pot, making sure they are completely covered with sauce. Now simmer the stew, covered, on low heat for 60-90 minutes. This depends on the size of the sweet potato cubes; you don’t want them to cook completely. Now remove the chicken pieces from the pot and, using a knife and fork, loosen the meat from the bones, then cut it into large pieces. Return the pieces directly to the pot. Season everything again with salt, pepper, and Worcestershire sauce. If desired, you can also add some cayenne pepper and coriander. If the stew is too thick, simply add a little more water or broth. Finally, add the fresh, coarsely chopped coriander and serve.