A whole chicken chopped

4 table spoons 200g smooth Peanut butter

Thumb size of fresh ginger or 1 tbsp ginger powder

1 can chopped tomato

1 Bay leaf

Sprig of thyme

1 White onion

2 Garlic cloves

Chicken stock

Olive oil

 

Cook time: 30 minutes

Serves: 6

 

1. Season chicken with herbs and spices of your choice, and create a stock with chicken by adding water to cover chicken and let boil for an hour uncovered.

2. Blend  chopped tomato,  onion, garlic,  scotch bonnet, and ginger

3. Heat oil in pan, add blended sauce, add bay leaf, thyme, salt and pepper

4. Stir and cover for let simmer for 10 minutes, add half of the stock

5. Add peanut butter and then stir, add rest of stock and stir, leave on heat for a further 5 minutes then add the chicken used for stock and let simmer for further 15 minutes.