Ivory Coast Inspired Chicken, Peanut and Sweet Potato Stew

In the meantime, peel and grate the garlic (or use a garlic press). 

Drain and rinse the chickpeas in a sieve.

Crush the peanuts in the unopened sachet using a rolling pin.

Cut the lime into wedges. Halve the ciabatta.

Heat a drizzle of oil in a large saucepan on medium-high heat.

Once hot, add the garlic and West African style paste and fry until fragrant, 1 min.

Add the diced chicken and fry for 3-4 mins. Add peanut butter and stir-fry for 30 secs more. IMPORTANT: Wash hands and utensils after handling raw meat.

Next, stir in the coconut milk, vegetable stock paste, sugar and water for the sauce (see pantry for both amounts). Bring to the boil, then lower to a simmer. 

Add the chickpeas to the stew and simmer until thickened slightly, 5-7 mins.

A few mins before you're ready to serve, toast the ciabatta in your toaster until golden. If you're using the oven, pop them into the oven to warm through, 2-3 mins.

Once your sweet potatoes have finished roasting, stir them through the stew.

Add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins. Squeeze in half the lime juice. IMPORTANT: Cook so there's no pink in the middle of the chicken.

Taste and season with salt, pepper and more lime juice needed. Add a splash of water if your sauce is looking a little thick.