Groundnut stew

Name: Groundnut stew
Yield: 6-8 servings
Cuisine: British
Ingredients: 8 chicken breasts; 1 tbsp ground corriander; 1 tbsp smoked paprika; 1 tbsp chilli powder; olive oil; 2 onions; 2 chillies; 2 large aubergines; 2 tbsp tomato puree; 600 g ripe tomatos; 1 tin chopped tomatos; 750 ml chicken stock; 4 tbsp peanut butter (I prefer smooth, but you can use chunky peanut butter)

Livvy @cook_11753185

So I've recently been exploring West African food after being completely inspired by Zoe Adjonyoh's Tedx talk and this is my uk version of a groudnut stew. Basically I have toned down the chilli level but hopefully kept all the flavour. We had it with pitta breads. But rice and other flat breads would also be perfect. Feel free to add more chilli! Happy cooking. X

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Ingredients

6-8 servings

8chicken breasts
1 tbspground corriander
1 tbspsmoked paprika
1 tbspchilli powder
olive oil
2onions
2chillies
2large aubergines
2 tbsptomato puree
600 gripe tomatos
1 tinchopped tomatos
750 mlchicken stock
4 tbsppeanut butter (I prefer smooth, but you can use chunky peanut butter)

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Steps

1

Chop the chicken breasts into large chunks and place in a mixing bowl with the coriander, paprika, chilli powder, a pinch of salt and pepper. Then drizzle with olive oil and mix the chicken and seasoning well. Cover the chicken bowl with cling film and leave in the fridge to marinade for a minimum of two hours.
2

Preheat your oven to 200C and arrange the chicken pieces so they are not overlapping in a baking tray and cook for 30 mins.
3

While the chicken is cooking roughly chop the onions, deseed and finely chop the chillies and chop the aubergines into medium sized chunks. place into a large wok or casserole dish and cook over medium heat with about 4 tbsp of Olive oil. Cook the vegetables for about 30 minutes or until the aubergine is soft.
4

Once the chicken is cooked remove from the oven and add to the vegetables in the wok. Then add the tomato puree, tomatoes roughly chopped (ripe and tinned), stock and any juices left in the chicken tray. Give everything a good stir and leave to simmer with the lid off for 30 mins. Remember to stir regularly.
5

After 30 mins the sauce should have thickened slightly. Now add the peanut butter and stir into the chicken and vegetables. Then leave to simmer for another 30 minutes until the sauce has thickened until it coats the back of a spoon.
6

We ate this with warm pitta breads, but rice or other flat breads would also work perfectly with this dish. Serve and enjoy.