• Chicken marinade
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 2 teaspoons minced garlic
  • 1 large/3 small shallots, minced
  • 1.5 teaspoons ground cayenne pepper
  • 2 tablespoons vegetable oil
  • 800 grams boneless chicken thighs, skin removed
  • For the peanut sauce
  • 1 tablespoon vegetable oil
  • 1 small white onion, finely diced
  • 1 small red pepper, finely diced
  • 1 small green pepper, finely diced
  • 4 garlic cloves, minced
  • 1 cayenne pepper, de-seeded and finely chopped
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 tablespoon tomato paste
  • 100 grams smooth peanut butter
  • 500 millilitres chicken stock
  • 3 carrots, peeled and sliced
  • ½ small squash, peeled and chopped
  • 1 tin chopped tomatoes
  • 1 teaspoon fresh thyme
  • 1 bay leaf


  1. Marinade the chicken
  2. Put the salt, pepper, garlic, minced shallots, cayenne pepper and oil into a mixing bowl and whisk together. Add the chicken thighs and mix well. Cover with clingfilm and leave in the fridge for at least 2 hours or overnight.
  3. Make the stew
  4. Heat the oil in a large casserole dish. Add the chicken pieces and cook until browned, then remove them from the pan. Turn the heat down to low. Add the onion, red and green pepper and cook gently for 10-15 minutes until they soften. Add the garlic, cayenne chilli, salt and black pepper and cook for 1 minute while stirring. Add the tomato puree, peanut butter and stock and stir together, then add the chicken pieces back to the pan along with the stock, carrots, squash, tomatoes, thyme and bay. Simmer over a low heat for 1 hour until the sauce has reduced and the chicken is tender. Then serve with white rice and fresh coriander.