West African groundnut stew

Method

1. Season the chicken with half the salt and some freshly ground black pepper. Heat 2 tablespoons of oil in a large saucepan over a medium heat and add the chicken to the pan. Increase the temperature and stir well to ensure you seal the thighs on both sides. Once they are gently browned all over, remove and set to one side on a plate.
2. Add the remaining 2 tablespoons of oil to the pan and fry the ginger, onion and chilli flakes until soft, about 8–10 minutes. Add the spices and 1 teaspoon of black pepper and cook until fragrant, for about 1 minute. Add the tomato purée and cook, stirring, until it begins to lightly caramelize, about 3 minutes.
3. Add the tinned tomatoes and the remaining salt and cook for about 10 minutes, to reduce a little, then stir in the peanut butter and return the chicken to the pan along with 700ml of water. Bring to the boil, then reduce the heat to medium-low and cook for about 45 minutes to 1 hour, or until the chicken is cooked through and tender.
4. Meanwhile cover the eggs, if using, with cold water in a saucepan and bring to the boil – time the eggs for 6 minutes from coming to the boil, then remove from the heat and leave in the water until cool enough to peel. Add the eggs to the groundnut stew in the final 5 minutes of cooking time, to warm through in the peanut sauce.
5. Remove from the heat and check the seasoning, adding more salt and pepper where necessary. Serve the groundnut stew strewn with the sliced banana and chilli, peanuts and coriander.