Nigerian students I met at university made stunning peanut and chilli-based stews. This version needs the flavourful, well-exercised birds found in halal markets or farm shops, inexpensive and scrawny. Not keen? You could substitute ten free-range drumsticks or thighs, each cut into two pieces. You’ll need a cleaver for this – or an obliging butcher.
Serves 4
2 onions, sliced
2 tsp sea salt flakes
5cm fresh ginger, peeled and shredded
2 stalks fresh lemongrass, about 20cm total, split lengthways almost to the base
juice of 2 lemons or 4 limes, about 125ml
1.5kg chicken (a boiling fowl if possible), cut into 20 pieces, or 20 drumsticks or thighs.
½ -1 tbsp crushed dried red chillies
150g smooth peanut butter
3 tbsp tomato purée
150ml boiling chicken stock
a bunch of fresh parsley, chopped, to serve (optional)
- Put the onions, salt, ginger, lemongrass and lemon or lime juice into a large, heavy-based saucepan. Cover with the chicken and sprinkle with the crushed chillies.
- Cook on a high until it is steaming hard, then cover the pan and reduce to a low simmer. Cook for 40 minutes (older birds) or 20 minutes (tender cuts). Put the peanut butter, tomato purée and chicken stock in a bowl, stir well, then stir into the pan.
- Return to the boil and stir well. Cover, reduce the heat and simmer gently for a further 15-20 minutes. Scatter with parsley and serve.
- Typical accompaniments include large, soft dumplings, couscous, rice or bread for mopping up in the generous amount of very rich sauce.
Source: Chicken from Maryland to Kiev by Clare Ferguson (Ryland, Peters & Small, £16.99)
More chicken recipes from Clare Ferguson:
Spicy Thai Chicken Soup
Chicken Pot Pie
French Roast Chicken
Chicken Piri-Piri
Tamil Coconut Chilli Chicken
To order your copy of Chicken from Maryland to Kiev by Clare Ferguson for the special price of £13.99 including postage and packing (normal price £16.99), call Macmillan Direct on: 01256 302 699 and quote reference GLR 759