500gm Sweet Potatowashed cut into 5 cm chunks unpeeled (approx 1)
2Tablespoons ground cumin
1tablespoonground coriander
1/2teaspoonground black pepper
1/2teaspooncardamom seedsoptional
325mlwateror stock
Then:
125mlwarm water- or stock 1 /2 cup
60gm crunchy peanut butter3 tablespoons
40gm frozen spinach
60gm Tamarindpaste, or lemon juice if you can't find tamarind
25gmfried shallotsfor garnish
Instructions
Heat the fryan then add a tablespoon of oil. Sear the chicken skin side down till browned and golden. Turn and seal the other side till coloured. Remove from the pan and put on a plate
Wipe out the excess fat and add some olive oil, saute onions till softening and add the spices. You may need to add a little extra oil. When the spices are fragrant and onion is softened add the garlic and saute without colouring then add the sweet potato. Return the chicken to the pan skin side up.
Add the 1 1/2 cups of water and simmer on low with the lid on for about 15 minutes or until the chicken is done (test by piecing one with a small knife through the thickest part near the bone).
Mix the tamarind and peanut butter with the extra 1/2 cup of water and add to the pan. Stir well and bring back to the boil. Add the spinach. Put on the lid for 2 minutes until the spinach is defrosted. Break up and stir through. Taste for seasoning adding salt if necessary and more tamarind or lemon if you like