This delicious, nutty, spicy stew is perfect served over rice
Slice the chicken and mix in a bowl with garlic, 1tbsp smoked paprika, 1tbsp all-purpose seasoning, a crumbled Maggi cube, black pepper and liquid Maggi, then refrigerate overnight
Heat oil in a pan, then add the seasoned chicken to brown
Roughly chop one onion and add to a blender with peeled garlic cloves, scotch bonnet, tinned tomatoes and black pepper. Add a little water to the tomato tin and add to the blender, then blend until smooth
Chop the second onion and add to the chicken, then add the tomato sauce and mix well
Add smoked paprika, salt, pepper and 1tsp all-purpose seasoning, then mix well and bring to a simmer with a little water, cover and leave to cook for 45 minutes
Stir in the peanut butter, then cook for a further 5 minutes, serve and enjoy!