One-pot chicken, sweet potato and peanut stew recipe | delicious. magazine

Ingredients

• Olive or rapeseed oil for frying
• 8 free-range skinless, boneless chicken thighs, cut into chunks
• 1 large onion, sliced
• 4 sweet potatoes, peeled and cut into 2-3cm chunks
• 5cm piece fresh ginger, grated
• 2 fat garlic cloves, crushed
• 1 scotch bonnet chilli, chopped (or use 1-2 regular red chillies)
• 1 tbsp curry powder
• 2 tsp dried thyme
• 2 tsp Marigold vegetable bouillon/stock powder
• 3 tbsp smooth peanut butter
• 400g tin chopped tomatoes
• 2 bay leaves
• 100g sliced kale
• Flatbreads to serve (we used https://www.crostamollica.com/Crosta & Mollica)
• 100g unsalted peanuts, toasted
• 4 spring onions, sliced
• Handful fresh coriander (optional), roughly chopped
• 1 lemon, cut into wedges to serve