CHICKEN STEW WITH PEANUT BUTTER SAUCE - SPAR

Ingredients

• 2 tablespoon(s) SPAR canola oil
• 1 cup(s) PROBRANDS Basmati rice
• 2 packets IRVINE'S frozen chicken thighs, defrosted
• 1 small onion, coarsely chopped
• 1 tablespoon(s) MAGGI RICH FLAVOURS, chicken seasoning
• 4 tablespoon(s) SAVEMOR peanut butter
• 3 cup(s) boiling water
• 3 cloves garlic, finely chopped
• 1 dash(es) chilli sauce, or shake of cayenne pepper
• 2 medium sweet potatoes, peeled and cubed
• 2 tablespoon(s) SPAR lemon juice
• 8 handful(s) rape , stemmed and chopped
• 0 ROBERTSON'S freshly ground salt and pepper
• Cook rice as per instructions on the packet, keep warm and set aside
• In a bowl mix peanut butter with 1 cup water, stir until smooth, mix in the Maggi powder then pour into pot with the chicken and stir continuously.
• Add the remaining 2 cups of water, the garlic and chilli sauce (or cayenne pepper) to your taste. Bring to the boil, lower the heat and simmer, partially covered, for 10 mins
• Stir in the sweet potato, bring to boil, lower heat and simmer for 15 mins or until potatoes are tender, stir occasionally
• Add spinach and cook for 2 mins. Season with lemon juice, chilli sauce and salt and pepper to taste
• Serve over basmati rice