WEST AFRICAN CHICKEN AND PEANUT STEW

This spicy stew is rich and creamy and can be served on its own or with rice. Be aware that Scotch bonnets do vary considerably in heat, so go slowly if you are heat-cautious!

Hands-on time 15min. Cooking time about 55min. Serves 4

◆ 2tbsp vegetable oil ◆ 8 chicken drumsticks ◆ 1 large onion, roughly chopped ◆ 5cm (2in) piece fresh root ginger, peeled and grated ◆ 4 garlic cloves, crushed ◆ 1 Scotch bonnet chilli, deseeded and finely chopped ◆ 2tbsp tomato purée ◆ 75g (3oz) creamed coconut ◆ 100g (3½oz) smooth peanut butter ◆ 500g (1lb 2oz) sweet potatoes, peeled and cut into 3cm (1¼in) chunks ◆ 1 red pepper, chopped ◆ 400g tin kidney beans, drained and rinsed ◆ Lime wedges, to serve

1 Heat 1tbsp oil in a pan or casserole over medium-high heat and brown chicken drumsticks all over (you may need to do this in batches). Set aside. Add remaining oil; fry onion for 10min, scraping up brown bits from the bottom of pan. 2 Add ginger, garlic, chilli and tomato purée and fry for 2min. Stir in creamed coconut, peanut butter and 500ml (17fl oz) water. Nestle in the chicken pieces and add sweet potatoes and red pepper. Bring to boil, cover and simmer for 15min. 3 Remove lid, stir in kidney beans; simmer for 10-15min more, until thick and chicken and sweet potato is cooked through. Check seasoning. 4 Divide among 4 bowls and serve with lime wedges. PER SERVING 580cals, 32g protein, 28g fat (11g saturates), 44g carbs (14g total sugars), 13g fibre FREEZE AHEAD Prepare to end of step 3. Cool completely. Transfer to a freezerproof container or bag and freeze for up to 3 months. To serve, defrost overnight in fridge and reheat to piping hot.