West African Chicken & Peanut Stew

Ingredients

• 4 tbsp (36 g) roasted peanuts
• 1.1 lb (500 g) chicken thighs
• 1.4 lb (640 g) diced butternut squash
• 4 tbsp (64 g) natural peanut butter
• 3 cups (740 g) passata
• 4 cups (960 ml) low-sodium vegetable broth
• 8 cups (400 g) kale
• 2 onions (240 g)
• 2 tbsp (30 g) fresh ginger
• 2 tbsp (30 ml) olive oil

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Method

1. Brown the chicken in the oil and lift it out. Soften the onion, then add the ginger.
2. Return the chicken with the diced squash, the passata and the boiling broth and simmer 20 minutes, until the squash crushes against the pan.
3. Loosen the peanut butter with a ladle of the hot broth, then stir it back in.
4. Add the shredded kale and cook 5 minutes more, until it is tender but still dark green. Scatter the chopped peanuts over each bowl.