Spicy Stew

This is a very tasty meal and provides a good hit of vitamin C from the red peppers,
vitamin A from the sweet potato and vitamin E from the tahini and peanut butter.
Plus the ginger and turmeric have anti inflammatory properties so this is a super nutritious meal!


SERVES 4 - 6 PEOPLE

 

Ingredients

  • 500ml chicken stock
  • 2 tbsp. sugar free smooth peanut butter
  • 2 tbsp. tahini paste
  • 2 red onions, halved and thinly sliced
  • 3 tbsp. olive oil
  • 3 tbsp. finely chopped ginger
  • 3 tsp ground coriander
  • 3 tsp ground cumin
  • 1 tsp turmeric
  • ½ tsp black pepper
  • 1-2 chilies, deseeded and chopped
  • 400g can chopped tomatoes
  • 6 chicken thighs, skinned
  • 1 sweet potatoes cut into chunks,
  • 2 red peppers, deseeded and cut into chunks
  • good handful coriander , chopped, plus a little reserved for sprinkling

 

Method

1. Pour the hot stock over the peanut butter and stir until dissolved.

2. In a very large pan heat the onions in the oil for 5 mins to soften. Add the ginger, black pepper, coriander, cumin, chillies and bay and cook, stirring, for 2 mins.

3. Tip in the tomatoes and the peanut stock, then stir in the chicken pieces. Put a lid on the pan and leave to simmer for 30 mins, stirring frequently to make sure the peanut butter doesn't stick to the base of the pan.

4. Stir in the sweet potatoes, peppers and chopped coriander, then cook for 30 mins more. Serve sprinkled with the reserved coriander, with lots of green leafy vegetables and lime wedges for squeezing over.

 

 

 

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