One Pot African Chicken, Spinach and Peanuts
User Reviews
5
3 reviews
Excellent
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Servings
4
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Course
Main Course
One Pot African Chicken, Spinach and Peanuts
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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
- 6 chicken cutlet 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 cumin ground
- 1 tablespoon ground coriander
- 1/2 teaspoon black pepper ground
- 1/2 teaspoon cardamom seeds optional
- 325 ml water or stock
Then:
- 125 ml water or stock 1 /2 cup, warm
- 60 gm peanut butter 3 tablespoons, crunchy
- 40 gm spinach frozen
- 60 gm tamarind paste, or lemon juice if you can't find tamarind
- 25 gm shallot for garnish, fried
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
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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