I’ve been intending to send you a recipe for a very long time! I didn’t eat this exactly in Mozambique but it is pretty similar to a stew I had one night. The chillies are super spicy so I only used one. And I halved all the ingredients as it’s a big batch otherwise.
500ml chicken stock, heated
340g jar smooth peanut butter
2 onion, halved and thinly sliced
3 tbsp sunflower oil
3 tbsp finely chopped ginger
½-1 tsp cayenne pepper (optional)
3 tsp ground coriander
3 tsp ground cumin
1-2 scotch bonnet chillies, deseeded and chopped
2 bay leaves
400g can chopped tomato
2 x 800g pack chicken, thighs and drumsticks, skinned
3 sweet potato, cut into chunks
2 red pepper, deseeded and cut into chunks
Good handful coriander, chopped, a little reserved for sprinkling
Rice and lime wedges, to serve
Pour the hot stock over the peanut butter and stir until dissolved. Heat a very large pan and fry the onions in the oil for 5 mins to soften. Add the ginger, cayenne, if using, ½ tsp black pepper, coriander, cumin, chillies and bay and cook, stirring, for 2 mins.
Tip in the tomatoes and the peanut stock, then stir in the chicken pieces. Put a lid on the pan and leave to simmer for 30 mins, stirring frequently to make sure the peanut butter doesn’t stick to the base of the pan.
Stir in the sweet potatoes, peppers and chopped coriander, then cook for 30 mins more. Serve sprinkled with the reserved coriander, with rice and lime wedges for squeezing over, if you like.
Image found here