Dutchie Pot Peanut Butter Chicken Stew - Ainsley Harriott

Ingredients

• 4 tbsp olive oil
• 8 skinless and boneless chicken thighs (about 1kg in total)
• 1 red onion, thinly sliced
• 3 garlic cloves, finely sliced
• 3-cm piece of fresh root ginger, peeled and finely chopped
• 1 Scotch bonnet chilli (or 2 other hot chillies), left whole
• 2 bay leaves
• 1 x 200g tin chopped tomatoes
• 2 tsp sweet paprika
• ½ tsp ground cloves
• 150g chunky peanut butter
• 250ml chicken stock
• sea salt and freshly ground black pepper
• plain brown rice, to serve