One Pot African Chicken, Spinach and Peanuts

Name: One Pot African Chicken, Spinach and Peanuts
Yield: 4 serving
Ingredients: 6 chicken cutlets; 150 gm onion; 2 cloves garlic; 500 gm sweet potato; 2 Tablespoons ground cumin; 1 tablespoon ground coriander; 1/2 teaspoon ground black pepper; 1/2 teaspoon cardamom seeds; 325 ml water; 125 ml warm water; 60 gm crunchy peanut butter; 40 gm frozen spinach; 60 gm tamarind; 25 gm fried shallots

User Reviews

5.0

3 reviews

Excellent

Servings
4
Course
Main Course

One Pot African Chicken, Spinach and Peanuts

Iris Warren

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Easy one pot dinner. Saving on washing up. Use the skin on Chicken to get golden delicious Chicken. chicken on the bone doesn't dry out.

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Ingredients

Servings

6 chicken cutlets bone in skin on
150 gm onion diced
2 cloves garlic crushed
500 gm sweet potato washed cut into 5 cm chunks unpeeled (approx 1)
2 Tablespoons ground cumin
1 tablespoon ground coriander
1/2 teaspoon ground black pepper
1/2 teaspoon cardamom seeds optional
325 ml water or stock

Then:

125 ml warm water - or stock 1 /2 cup
60 gm crunchy peanut butter 3 tablespoons
40 gm frozen spinach
60 gm tamarind paste, or lemon juice if you can't find tamarind
25 gm fried shallots for garnish

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Instructions

Heat the fryan then add a tablespoon of oil. Sear the chicken skin side down till browned and golden. Turn and seal the other side till coloured. Remove from the pan and put on a plate
Wipe out the excess fat and add some olive oil, saute onions till softening and add the spices. You may need to add a little extra oil. When the spices are fragrant and onion is softened add the garlic and saute without colouring then add the sweet potato. Return the chicken to the pan skin side up.
Add the 1 1/2 cups of water and simmer on low with the lid on for about 15 minutes or until the chicken is done (test by piecing one with a small knife through the thickest part near the bone).
Mix the tamarind and peanut butter with the extra 1/2 cup of water and add to the pan. Stir well and bring back to the boil. Add the spinach. Put on the lid for 2 minutes until the spinach is defrosted. Break up and stir through. Taste for seasoning adding salt if necessary and more tamarind or lemon if you like