Serves 8

Adapted from Good Food

• 3 tablespoons vegetable oil

• 2 medium onions, diced

• 2 cloves garlic, minced

• 3 tablespoons ginger, minced

• ½ teaspoon black pepper

• ½-1 teaspoon cayenne pepper

• 3 teaspoon ground coriander

• 3 teaspoon ground cumin

• 1-2 scotch bonnet chilies, deseeded and finely chopped

• 2 bay leaves

• 2⅛ cups (500 milliliter) chicken stock, warmed

• 1x can (400 grams) chopped tomato

• 1⅓ cup (340 gram) smooth peanut butter

• 2-2½ pounds chicken drumsticks

• 3 sweet potatoes, diced

• 2 bell peppers, deseeded and diced

• Handful coriander, plus more for garnish, coarsely chopped

• Rice, for serving

• Lime wedges, for serving

1. Heat a large pot over medium heat. As the pot is heating up, add the vegetable oil. Once hot, add the onions and sauté until soft and glassy, about 5 minutes. Add in the garlic, ginger, black pepper, cayenne, coriander, cumin, chilies, and bay leaves. Cook the aromatics until fragrant, about 2 minutes, stirring constantly.

2. Pour the chicken stock and tomatoes into the pot and give everything a good stir. Tip in the peanut butter and stir until it has dissolved. Carefully, add in the chicken drumsticks.

3. Let the stew come to a simmer and put a lid on the pot, leaving it to simmer for 30 minutes. Stir the stew occasionally to make sure the peanut butter doesn’t stick to the bottom of the pan. Taste the stew throughout and season accordingly.

4. Stir in the sweet potatoes, bell peppers, and coriander. Cover the pot again and let the stew simmer for an additional 30 minutes. Check the tenderness of the sweet potatoes and bell peppers. If they’re not quite soft enough, let them simmer for an additional 5 minutes.

5. Serve over rice and garnish with coriander and lime wedges.

6. Enjoy!