Peanutty chicken and sweet potato stew recipe

Method

1. Heat the oil in a deep, lidded frying pan or casserole dish over a high heat. Brown the chicken legs for 4-5 mins, turning occasionally, until deep golden brown all over. Transfer to a plate and set aside.
2. Reduce the heat to medium, then fry the sweet potatoes and spring onions for 4-5 mins, scraping any browned bits from the bottom of the pan, until golden and the onions have softened. Add the garlic and cook for 2 mins more.
3. Stir in the chopped tomatoes, stock, beans and peanut butter. Bring to a simmer and return the chicken to the pan, skin-side up. Cover, then simmer over a low-medium heat for 15 mins. Remove the lid and cook for another 15-20 mins until thickened and the chicken and sweet potatoes are cooked.
4. Meanwhile, cook the rice to pack instructions, then divide between 4 bowls. Stir most of the coriander through the stew, then spoon over the rice and scatter with the remaining coriander to serve.

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