Summary

Ingredients

• g 1,100 chicken les
• g 1,000 sweet potato (s), peeled and cut into approx. 2 cm cubes
• 2 medium onion (s), chopped or cut into rings
• 7 cm ginger, peeled, chopped
• 7 clove (s) garlic, peeled, chopped
• 3 tablespoon oil
• 500 g tomatoes, passed
• 800 ml chicken stock or broth
• 200 g peanut butter, creamy
• 150 g peanuts, unsalted, roasted
• 2 tablespoon coriander powder
• 2 teaspoons cayenne pepper
• coriander green
• salt and pepper
• Worcester sauce

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Instructions

1. Salt the chicken pieces and then fry them in a large saucepan with the oil until light brown. Do not overfill the pot here, rather fry it twice. Then set aside the fried chicken pieces on a plate or board.
2. Now sweat the onions in a saucepan for about 3 - 5 minutes. Then add the chopped ginger and the chopped garlic cloves and cook for another 1 - 3 minutes. Now add the diced sweet potatoes and mix them together. Fry again for about 3 minutes.
3. Now add the chicken stock, the tomato puree, the peanut butter, the peanuts, coriander powder and cayenne pepper. Mix everything well.
4. Then put the browned chicken pieces in the pan. Make sure that they are completely covered with sauce. Let the stew simmer covered on a low flame for 60 - 90 minutes. It depends on the size of the sweet potato cubes, they shouldn`t be completely overcooked.
5. Now take the chicken pieces out of the pot and use a knife and fork to detach the meat from the bone and cut into large pieces. The pieces come straight back into the pot.
6. Now season everything again with salt, pepper and Worcestershire sauce. If necessary, a little cayenne pepper and coriander can also be added. If the stew is too thick, just add a little more water or broth. Finally add the fresh, coarsely chopped coriander and serve.