Ghanaian Groundnut Chicken Stew

Ingredients (Serves 4-6)

• 2 tablespoons olive oil
  8 chicken thigh cutlets or drumsticks, skinless
• 2 medium brown onions, finely chopped
• 1 tbsp ginger, minced
• 3 red capsicums, grilled – stove top or in the grill until black, then skinned and thickly sliced
• 3 tbsp Latasha’s Kitchen Malaysian Satay Concentrate Paste
• 2 red chillies, minced
• 150 g Pic’s brand crunchy peanut butter
• ½ cup tomato purée
• 600 ml chicken stock, homemade or store bought
• 125 g roasted whole peanuts, lightly salted
• Generous handful of coriander leaves, roughly chopped
• Salt and black pepper to taste

Method

1. Heat oil in a large stew pot. Fry the chicken pieces over a medium-high heat for 8–10 minutes, turning half way through, until the pieces are golden brown on each side. Don’t overcrowd the chicken in a small vessel as this will make the chicken steam and release its juices instead of browning it to a nice colour. If your stew pot isn’t large enough, it’s best to cook the chicken in batches of 2 or 3 pieces at a time. Set the browned chicken aside.
2. Fry onions and ginger in the same pan over a low-medium heat, adding more oil if required. After 10 minutes, add Latasha’s Kitchen Malaysian Satay Concentrate Paste and the red chillies. Add a few tablespoons of water and cook for another 10 minutes.
3. Then add the peanut butter and tomato purée and combine well. Pour in the chicken stock and return the chicken pieces to the pan.
4. Put a lid on the pan, turn down the heat and leave to simmer for 25–30 minutes, stirring often. Taste the sauce as you go to check the level of spice.
5. Remove the lid, add the sliced grilled capsicums and reduce for 5 minutes before adjusting the seasonings for salt and black pepper. This stew should be peppery and spicy.
6. Serve with plenty of steamed rice, a topping of whole peanuts with a generous amount of coriander or parsley, whichever you prefer.