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| A perfect pot of food. |
Okay, the reason I’ve put African in quotes in the title is
that I mentioned this recipe to a friend from north Africa and she was, to put
it politely, extremely sceptical about
the African origins of this recipe.
However, I have never let a cultural misunderstanding get in
the way of a good meal. And this is pure deliciousness, a big bowl of warming,
spicy, nutty and sweet comfort. On these freezing not-quite-spring nights it is
the ideal meal for happiness.
I could eat this every damn day. I hate stew, but this has
almost a broth-like, curry quality which I just adore. So, who cares where it
is from, just eat!
Serves 2, with hella leftovers
Ingredients
- 1 chicken stock pot
- 75g peanut butter
- 300ml boiling water
- 1 onion, sliced
- 1 tbsp oil
- A thumb of ginger, minced
- 1 tsp cayenne
- 2 tsp ground coriander
- 2 tsp ground cumin
- ½ deseeded chilli
- 1 bay leaf
- 200g pasatta
- 2 chicken breasts, halved
- 2 small-medium sweet potatoes, cubed
- 1 red pepper, sliced
- Rice, to serve
Method
Place stock cube and peanut butter in a large bowl and pour
over the boiling water. Stir until dissolved.
Heat the pan with oil and fry the onion for approximately 5
minutes, then stir in the ginger, spices, chilli and bay leaf and cook for a
further few minutes.
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| Prep your ingredients, yo' |
Add in the pasatta and peanutty stock, then place the chicken in the broth and place the lid on.
Simmer for approx. 15 minutes, stirring frequently.
Stir in the sweet potatoes and cook for 20 minutes more.
Serve however you like, but I am a rice fiend so that’s
usually my go-to.
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