Sort ingredients
ccvv
QR Code
Listen
Pdf
Heat the oven to 200°C.
Chop the sweet potatoes into 3cm chunks. Strip the thyme leaves and discard the stalks. Prick a few holes into the scotch bonnet. Peel the garlic cloves, ginger and onion. Thinly slice the onion. Season the chicken with salt and pepper on both sides and set aside.
Add the thyme leaves, whole garlic and ginger, peanut butter, tomato purée and stock into a blender and blitz until smooth. Set aside.
Add the sweet potatoes and scotch bonnet to a baking tin and spread them out.
Place a frying pan over medium heat. Once hot, put the chicken thighs into the pan, skin-side down, and cook for 8-10 mins until the skin is deep golden brown. Transfer to the baking tin, on top of the sweet potatoes.
Add the onions into the empty frying pan and sweat until translucent. Pour the peanut butter stock in and bring it to the boil.
Once boiling, pour the peanut butter mixture into the chicken tray in an even layer, over the chicken and sweet potatoes. Slide into the oven to roast for 40-45 mins or until the chicken is fully cooked.
Before serving, reheat the brown rice. Taste the peanut sauce and season with salt, pepper and lime juice if needed.
To serve, share the rice between bowls and top with the hearty sweet potato and chicken stew. Serve any remaining lime wedges alongside.