West African-style Chicken & Peanut Stew - Ainsley Harriott

Ingredients

• 1 large roasted red pepper (from a jar, patted dry or roast a fresh red pepper)
• ½ large onion, peeled, roughly chopped
• 1 x 400g tin of plum tomatoes, drained
• 1 tbsp tomato puree
• 1 tsp sweet smoked paprika
• ½ tsp of cayenne, or according to taste
• 2-3 tbsp groundnut or sunflower oil
• 750g chicken thighs, skinless & boneless
• ½ large onion, thinly sliced or chopped
• 4 garlic cloves, minced
• 5 cm ginger, peeled and grated
• 2 tsp ground cumin
• 2 tsp ground coriander
• 2 sprigs of thyme, leaves picked
• 2 bay leaves
• 220g unsweetened crunchy or smooth peanut butter
• 400-450ml chicken stock
• 1 Scotch bonnet chilli, left whole and pierced
• large handful or two of baby spinach leaves
• sea salt and freshly ground black pepper
• To Garnish
• handful of unsalted peanuts
• coriander leaves
• 1 red chilli, thinly sliced (optional)