Ingredients

• 600g - 800g x Chicken bone in - Drumsticks, Thighs and Wings as you choose for the number of people

• Olive oil

• Plain flour

• 1 x Medium/large onion - diced

• 2 x Medium celery sticks - finely chopped

• 6 x Garlic cloves - finely diced

• 2 x Full tablespoons fresh ginger - minced. Use microplane

• 2 x Tablespoons tomato paste

• 1 x Tin Italian diced tomatoes

• 3 x Cups best, home made style chicken stock - see note

• 1 x Cup crunchy peanut butter

• 1 x Cup whole roasted peanuts

• 2 x Cups Kumera (sweet potato) - diced into small chunky pieces

• 1 x Teaspoon cumin - ground

• 2 x Teaspoons coriander - ground

• 2 x Teaspoons sweet paprika

• 2 x Tablespoons lime juice

• Salt to taste or diet

Preparation

Pat dry the chicken pieces then lightly cover with the flour. Next in a heavy based pan or pot add a little olive oil and when hot, carefully brown the chicken on all sides then set aside.

In the same pan, add a little more olive oil and add the onions, celery and garlic and cook down until caramelised. Then add the tomato paste and stir.

Next add the tomatoes, ginger, spices, salt, peanut butter and kumera and stir to bring everything together, then add the chicken stock, stir again and allow the sauce to reduce over a low heat for 10 minutes

Now return the chicken to the pan, add the whole peanuts - keeping some to sprinkle at the finish, optional.

Add the lime juice and cover with the sauce. Cook uncovered for approx 20 - 25 minutes, turning the chicken pieces after 15 minutes, until the chicken is firm and the Kumera is soft without being mushy.

Serve with a rice of your choice.

Important: Much of the recipe revolves around the chicken stock. Avoid the over salted cardboard stocks from the supermarkets. Simple to make for amazing and essential flavours.

Comments: The freshly minced ginger is important to the recipe. You may wish to add chilli flakes to your taste.