Spicy, creamy, savoury and sweet. Enormously easy to make and beautifully tasty served on top of rice or next to some fried plantain. Feeds 2.
- 4 chicken thigh fillets, cut into pieces
- 1 tbsp veg oil
- 1 inch piece of ginger, minced
- 1 clove garlic, minced
- 1 onion, finely chopped
- 1 red birdseye chilli, finely chopped (for less heat, use a large pinch of dried chilli flakes instead – for more, use a scotch bonnet chilli, finely chopped)
- 1 tsp ground coriander
- 1 bay leaf
- 1 sweet potato, peeled and chopped
- 1 tbsp tomato purée
- 1 tin chopped tomatoes
- 250ml chicken stock (or half a stock cube and 250ml water)
- 100g crunchy peanut butter (ideally no added salt)
- Pinch of sugar
- Heat the slow cooker to low
- Heat the oil in a frying pan over a medium heat, then fry the ginger, garlic, onion and chilli for 5-7 mins, until soft but not coloured
- Add the tomato puree and mix well to coat before tipping in the tinned tomatoes, sugar, stock, coriander, bay leaf and peanut butter
- Season with salt and plenty of ground black pepper
- Bring to the boil and then tip the contents of the pan into the slow cooker. Add the chicken and sweet potato then mix well and cover
- Cook for 6-8 hours on low. The chicken will be tender, the gravy will be thick and aromatic
Sophie cooks 