Maafe

Shopping list

• 800 g chicken thighs — bone-in, skin-on, cut into pieces

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• 3 tbsp groundnut oil — or vegetable oil

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• 1 piece onion — finely chopped

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• 3 clove garlic — minced

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• 15 g fresh ginger — grated

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• 2 tbsp tomato purée

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• 400 g chopped tomatoes — tinned

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• 150 g smooth peanut butter — no added sugar

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• 500 ml chicken stock

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• 300 g sweet potato — peeled and cut into 3cm chunks

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• 1 piece scotch bonnet chilli — whole or finely chopped, to taste

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• 0.5 tsp ground cayenne pepper — optional, for extra heat

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• salt and black pepper — to taste

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Step by step

1. 1

   Season the chicken pieces with salt and pepper. Heat 2 tablespoons of groundnut oil in a large heavy pot or casserole over medium-high heat.

2. 2

   Brown the chicken in batches, skin-side down first, for about 5 minutes per side until golden. Remove and set aside.

3. 3

   Add the remaining oil to the pot. Reduce heat to medium, add the onion, and cook for 6– 7 minutes until softened.

4. 4

   Stir in the garlic, ginger, and tomato purée; cook for 2 minutes until fragrant.

5. 5

   Add the chopped tomatoes and cook for 5 minutes, stirring occasionally, until the sauce begins to thicken.

6. 6

   In a bowl, whisk the peanut butter with 200ml of the chicken stock until smooth. Pour this into the pot along with the remaining stock. Stir well.

7. 7

   Return the chicken to the pot. Add the sweet potato chunks and the whole or chopped scotch bonnet (adjust to heat preference). Season with a pinch of cayenne if using.

8. 8

   Bring to a gentle simmer, then reduce heat to low, cover, and cook for 35– 40 minutes, stirring occasionally, until the chicken is tender and the sweet potato is cooked through.

9. 9

   Taste and adjust seasoning with salt and pepper. If the sauce is too thick, add a splash of water; if too thin, simmer uncovered for a few minutes.

10. 10

    Serve hot over steamed rice or with crusty bread.