Stuffed joloff-spiced chicken with hot peanut & tomato sauce recipe | Good Food

Name: Stuffed joloff-spiced chicken with hot peanut & tomato sauce recipe | Good Food
Total time: 180 min
Ingredients: 2 garlic cloves roughly chopped; 4 thyme sprigs leaves picked and chopped; 1 lime zested and juiced (use ½ the juice for the butter, the rest for the stuffing); ½ tsp ground cinnamon; ½ tsp ground ginger; 35g butter at room temperature; 1.8kg whole chicken; 15g unsalted butter; 1 onion finely chopped; 75g white long grain rice rinsed until the water runs clear; 1 tbsp groundnut oil; 125g sweet potato peeled and cut into small cubes; 2 garlic cloves sliced; 2cm piece ginger peeled and finely grated; 2 large plum tomatoes roughly chopped; ½ lime juiced (from above); 3 garlic cloves grated to a purée; 3cm piece ginger peeled and grated; 1½ tsp curry powder; 1 tsp ground coriander; 150ml water or chicken stock; 400g can cherry tomatoes; 2 tsp soft light brown sugar (or to taste); 1-2 Scotch bonnet chillies (depending on how hot you’d like your sauce), pierced a few times and left whole; 150g crunchy peanut butter; 1 or 2 limes juiced; green vegetables to serve

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Dig out the peanut butter from the cupboard and use it to make a punchy sauce to accompany Diana Henry's stuffed joloff-spiced chicken

View full recipe on www.bbcgoodfood.com

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Ingredients

2 garlic cloves roughly chopped
4 thyme sprigs leaves picked and chopped
1 lime zested and juiced (use ½ the juice for the butter, the rest for the stuffing)
½ tsp ground cinnamon
½ tsp ground ginger
35g butter at room temperature
1.8kg whole chicken
15g unsalted butter
1 onion finely chopped
75g white long grain rice rinsed until the water runs clear
1 tbsp groundnut oil
125g sweet potato peeled and cut into small cubes
2 garlic cloves sliced
2cm piece ginger peeled and finely grated
2 large plum tomatoes roughly chopped
½ lime juiced (from above)
3 garlic cloves grated to a purée
3cm piece ginger peeled and grated
1½ tsp curry powder
1 tsp ground coriander
150ml water or chicken stock
400g can cherry tomatoes
2 tsp soft light brown sugar (or to taste)
1-2 Scotch bonnet chillies (depending on how hot you’d like your sauce), pierced a few times and left whole
150g crunchy peanut butter
1 or 2 limes juiced
green vegetables to serve