West African peanut stew
About £1.00 a plate if you bought it all. Less with what you've already got.
The app checks what's already in your fridge, prices it at your shop and runs the timers for you.
You'll need
- Chicken thighs600g
- Peanut butter120g
- Sweet potatoes500g
- Chopped tomatoes400g
- Onions1
- Ginger20g
- Spinach100g
- Rice300g
Salt, pepper and oil from the cupboard. Amounts are for four; the app scales them for you.
Method
- Brown the chicken (600g) (6 min). Add the chopped onion (1) and ginger (20g) (5 min).
Kitchen note Take your time with onions. Low heat and a pinch of salt for a good 8 to 10 minutes until soft and sweet. Rushed onions stay sharp and crunchy.
- Add the tomatoes (400g), cubed sweet potato (500g) and 500ml water. Simmer (20 min).
Kitchen note Start potatoes in cold salted water, not boiling, so they cook evenly all the way through.
- Stir in the peanut butter (120g) until the sauce goes rich and creamy.
- Wilt in the spinach (100g). Serve with rice (300g).
Kitchen note Rinse the rice in a sieve until the water runs nearly clear, so it doesn't go sticky. Then 1 mug of rice to 2 mugs of water, lid on, gentle heat. When little holes appear on top and the water's gone, turn the hob off and leave the lid on for 10 minutes to steam.
Can't find something? Doesn't matter. Swap it for something similar, it'll still be delish.