Most wanted African-styled Chicken Stew

Recipe Heidi Flett
Serves 4
Prep 15 minutes
Cook 1 hour

2 tablespoons vegetable oil
1.8kg whole chicken, cut into 8 pieces
1 large brown onion, chopped
2 garlic cloves, crushed
2cm piece fresh ginger, peeled, finely grated
1 teaspoon pureleaf ground cumin
2 teaspoons pureleaf ground coriander

½ teaspoon pureleaf pepper
¾ cup crunchy peanut butter
1 cup salt-reduced chicken stock
400g can diced tomatoes
1 tablespoon lemon juice
Chopped peanuts and fresh coriander leaves, to serve
Cauliflower rice
1 head (1.2kg) cauliflower, cut into florets
2 tablespoons vegetable oil
4 green onions, thinly sliced

1 Heat oil in a large heavy-based saucepan over medium heat. Cook chicken pieces, in batches, for 2 minutes each side or until golden. Transfer to a large plate.
2 Add onion to pan. Cook, stirring occasionally, for 5 minutes or until softened. Add garlic, ginger, cumin, ground coriander and cayenne pepper. Cook for 30 seconds or until fragrant. Add peanut butter and stock. Stir until smooth and combined. Stir in tomatoes and ½ cup water.
3 Return chicken to pan. Bring to the boil. Reduce heat to low. Cover. Simmer, stirring occasionally, for 30 minutes or until chicken is almost cooked through. Cook, uncovered, for a further 15 minutes or until sauce has thickened slightly and chicken is cooked. Stir in lemon juice. Season with salt and pepper.
4 Meanwhile, make Cauliflower rice Place cauliflower in a food processor. Process until finely chopped. Heat oil in a large, deep frying pan over medium heat. Add cauliflower. Cook, stirring occasionally, for 20 minutes or until light golden and tender. Stir in green onion. Season with salt.
5 Serve chicken stew with cauliflower rice and sprinkle with nuts and coriander leaves.