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African Chicken baked in one pot with spinach and peanuts

One Pot African Chicken, Spinach and Peanuts

Easy one pot dinner. Saving on washing up. Use the skin on Chicken to get golden delicious Chicken. chicken on the bone doesn't dry out.
5 from 1 vote
Course Maincourse
Servings 4

Ingredients
  

  • 6 Chicken cutlets bone in skin on
  • 150 gm onion diced
  • 2 cloves garlic crushed
  • 500 gm Sweet Potato washed cut into 5 cm chunks unpeeled (approx 1)
  • 2 Tablespoons ground cumin
  • 1 tablespoon ground coriander
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon cardamom seeds optional
  • 325 ml water or stock

Then:

  • 125 ml warm water - or stock 1 /2 cup
  • 60 gm crunchy peanut butter 3 tablespoons
  • 40 gm frozen spinach
  • 60 gm Tamarind paste, or lemon juice if you can't find tamarind
  • 25 gm fried shallots for 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