GROUNDNUT STEW
It might seem strange to use peanut butter in a stew, but it adds wonderful body to this dish, bursting with goodness. It is based on a stew originating in west Africa; there are many different ways to make it, but this is mine!
INGREDIENTS
Serves 4
Vegetable oil
1 large onion, finely chopped
4 garlic cloves, finely chopped
Thumb-sized piece of ginger, finely chopped
2tbsp tomato puree
1tbsp garam masala
1tsp smoked paprika
1tsp ground fenugreek
1tsp ground turmeric
1tsp salt
1/4tsp freshly ground black pepper
6 skinless, boneless chicken thighs, cut into chunks
400g tin chopped tomatoes
240ml chicken stock
80g peanut butter (smooth or crunchy as you wish)
1 sweet potato, peeled and cut into 1cm cubes
1 potato, peeled and cut into 1cm cubes
100g baby spinach, roughly chopped
150ml double cream
Juice of 1/2 lemon
METHOD
1
Heat some oil in a large pot over medium-low heat. Fry the onion for 5 minutes, until softened. Add the garlic and ginger, and fry for 1 minute. Add the tomato puree and fry for further 2 minutes.
Add the garam masala, smoked paprika, ground fenugreek, ground turmeric, salt and pepper. Stir everything together, and cook for another 30 seconds, until fragrant.
2
Add the chicken thigh chunks and stir to coat in the spices. Follow with the chopped tomatoes, chicken stock, peanut butter and potato cubes. Give everything a good stir, then whack up the heat and bring to a boil. Cover with a lid, reduce the heat slightly, and simmer away for around 25 minutes. You should be able to glide a fork through the potato pieces.
3
Remove the lid, and add the spinach and lemon juice. Cook gently for a further 5 minutes, or until the leaves have wilted. Remove from the heat and serve!
Serving Suggestion
This dish is best served alongside rice and/or naan. Or, why not try making your own paratha to go with!
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