Spicy chicken with peanut butter and tomatoes. A Nigerian Delicacy!!

This Nigerian chicken stew is nutty, spicy and sweet

INGREDIENTS

• 1 whole chicken (1.5kg), jointed into 8 pieces
• ½ tsp sea sal
• t½ tsp fresh ground black pepper
• 1 tsp cayenne pepper
• 1 tsp ground ginger for the stew
• 2 tbsp peanut or vegetable oil
• 1 onion, peeled and chopped
• 4 garlic cloves, peeled and chopped
• 2cm fresh root ginger, peeled and finely chopped
• 1 Scotch bonnet, seeded and finely chopped
• ½ tbsp coriander seeds, lightly crushed
• 2 bay leaves 
• 1 tsp chilli flakes (optional)
• 750ml chicken stock
• 400g tin of chopped tomatoes
• 1 tbsp tomato purée
• 340g jar smooth peanut butter
• Salt and freshly ground black pepper to serve
• Handful of unsalted peanuts, toasted
•  Handful of fresh coriander, chopped
• Lime wedges     

METHOD

-In a large bowl, combine salt, pepper, cayenne and ginger. Add chicken pieces and coat evenly. Set aside for about 30 minutes.

-Heat 1 tablespoon of the oil in a large, lidded non-stick frying pan over a medium hob until hot. Add chicken pieces a few at a time and brown thoroughly, being careful not to overcrowd the pan to ensure a crisp skin

-Remove from the pan with a slotted spoon and set aside.

- Add remaining tablespoon of oil to a heavy casserole and heat over a medium hob. Add onions and fry gently, stirring, for 2–3 minutes, until they have softened slightly. Add garlic, ginger and Scotch bonnet, and carry on stirring for another minute. Add crushed coriander seeds, bay leaves and chilli flakes, if using. Stir to combine.

-Add chicken stock, chopped tomatoes, tomato purée and peanut butter, stirring all the time; you want the peanut butter to melt gently and amalgamate into the liquid.

-Bring to the boil. Add the chicken and any juices that have accumulated. Bring back to the boil, then turn down heat to a low simmer and cover. Cook gently for about 40 minutes, stirring every now and then to stop it sticking, until the chicken is cooked. Taste, and add salt and pepper, if needed.

-Serve topped with toasted peanuts, coriander and wedges of lime on the side. This dish is delicious with mashed sweet potatoes or boiled rice and fried plantain.

Mmmmmmmm... Yum!!!