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

1. Heat the slow cooker to low
2. 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
3. Add the tomato puree and mix well to coat before tipping in the tinned tomatoes, sugar, stock, coriander, bay leaf and peanut butter
4. Season with salt and plenty of ground black pepper
5. 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
6. Cook for 6-8 hours on low. The chicken will be tender, the gravy will be thick and aromatic