600 g chicken thigh
1 large onion, roughly chopped
1-2 tsp ginger, minced
4-6 cloves of garlic, minced
1 large sweet potato, cut into cubes
1 can of crushed tomatoes
Ca 1 liter water
1,5 chicken bullion
2 dl peanut butter
2 dl roasted peanuts, chopped
1-2 tbsp dried coriander
1 tsp cayenne
Salt and pepper
A lot of fresh coriander
More chopped peanuts for serving
Pour some salt on the chicken and let them sit for a few minutes before patting them dry. Heat some oil in a large pot and brown the chicken pieces. Be careful not to crowd the pot. Set the browned pieces aside.
Add some more oil and saute the onion for 3-4 minutes. Scrape the brown bits off the bottom of the pot. Add the garlic and ginger and saute for another minute.
Add the sweet potatoes, water, bullion, tomatoes, peanut butter, peanuts, coriander and cayenne. Bring to a boil and cover the pot with a lid.
Let it simmer for 1-1,5 hours, or until the chicken meat easily falls apart and sweet potatoes are tender. Shred the chicken into smaller pieces and season with salt and pepper.
Serve over freshly cooked rice and add fresh coriander and peanuts on top!