1 onion, chopped
4 garlic cloves, crushed
3 tsp parsley
1 tsp fresh ginger, roughly chopped
4 chicken legs
4 chicken thighs
Salt and black pepper
4 tbsp vegetable oil
1 green and 1 red pepper, deseeded and chopped into small chunks
200 ml tomato sauce
1 tsp paprika
8 tbsp peanut butter
470 ml chicken stock
1 tsp cayenne pepper
1 In a food processor, combine the tomatoes and half of the onion with the garlic, parsley, and ginger. Purée until smooth and set aside.
2 Season the chicken with salt and pepper. Heat the oil in a large pan over a medium heat, then add the chicken and brown on both sides. Remove the chicken and set aside.
3 Add the remaining onions and the peppers to the same pan and stir for about two minutes. Add the tomato sauce and paprika.
4 Pour the tomato mixture from the food processor into the pan. Bring the sauce to a boil, then reduce the heat and let it simmer for about five minutes, stirring frequently to stop it catching.
5 Stir in the peanut butter. Add the chicken pieces back in, along with the stock. Season with salt and cayenne pepper, then simmer for 15 minutes.
6 Adjust the consistency to your preference by adding more chicken stock if necessary and leave to simmer until the sauce reaches your desired thickness. Serve with rice.