West African Maafe Inspired Peanut and Chicken Stew

a) Meanwhile, pour the boiled water into a medium saucepan with 1/4 tsp salt on high heat. 

b) Add the rice and cook for 10-12 mins. 

c) Once cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.

a) While the rice boils, halve the bell pepper and discard the core and seeds. Chop into 2cm chunks.

b) Heat a drizzle of oil in a large saucepan on high heat.

c) Once hot, add the diced chicken and pepper chunks and fry until charred, 5-6 mins. Continue to stir while it cooks. IMPORTANT: Wash hands and utensils after handling raw meat.

d) While the pepper fries, crush the peanuts in the unopened sachet using a rolling pin.

a) Reduce the pepper pan heat to medium, then stir in the West African style paste. Fry until fragrant, 1 min.

b) Stir in the peanut butter, coconut milk, veg stock paste and water for the sauce (see pantry for amount).

c) Bring to a boil, then reduce the heat and simmer until thickened, 3-4 mins. IMPORTANT: Cook so there's no pink in the middle of the chicken.

a) Once the sauce has thickened, add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.

b) Stir in the red pepper chilli jelly and roasted sweet potato. 

c) Season with salt and pepper. Add a splash of water if you feel it needs it.