Serves 4
For the West African Chicken Stew:
For the Jollof Rice:
1. Season the chicken drumsticks with salt and pepper. Heat vegetable oil in a large pan over medium-high heat. Add the chicken drumsticks and cook for about 8 – 10 minutes until golden brown. Remove from the pan and set aside.
2. In the same pan, add the onion, garlic and ginger. Cook for 4 – 5 minutes until softened. Add the tomatoes, red and yellow peppers and cook for a further 5 – 6 minutes until the vegetables are softened.
3. Stir in the chicken stock, peanut butter, tomato purée, cumin, coriander and cayenne pepper. Bring to a simmer.
4. Return the browned chicken drumsticks to the pan, cover and simmer for 45 minutes, or until the chicken is cooked.
5. To prepare the rice, heat vegetable oil in a separate pan over a medium heat. Add the onion and red and green peppers. Cook for 4 – 5 minutes until softened. Stir in the rice and cook for another 2 – 3 minutes, stirring occasionally.
6. Add the tomatoes, chicken stock, paprika, cayenne pepper, salt and pepper, bring to a boil, then reduce the heat, cover and simmer for 15 – 20 minutes, or until the rice is cooked and the liquid is absorbed.
7. Once the chicken stew is fully cooked, serve with the jollof rice and garnish with coriander and chopped roasted peanuts.