Remove the skin and bone from the chicken thigh and dice.
Peel and slice the onion.
Remove the seed from the pepper and slice into strips.
Peel the sweet potatoes and dice into 2cm cubes.
Peel and finely chop the ginger.
Slice the scotch bonnet.
Pick the leaf of the coriander and chop finely.
Heat a large pan with the sunflower oil, add the onion and cook until translucent about 5 minutes , add the ginger, coriander, cayenne, cumin, chilli, bay leaf ,salt and pepper and cook for 2 minutes.
Pour the chicken stock and the peanut butter and stir until the peanuts butter has dissolved.
Tip in the tomatoes, then stir in the diced chicken, place a lid on and simmer for 20 minute, stirring frequently to make sure the peanut butter doesn't stick to the base of the pan.
Stir in the sweet potatoes, peppers and half chopped coriander, then cook for 30 mins more.
In a sauce pan add the Basmati rice with the water bring to the boil. Reduce the heat to a simmer and cook for 15 minutes with a lid on.
Remove the rice from the heat, keep the lid on and rest the rice for an other 15 minute.
Sprinkle the remaining chopped coriander on the stew and serve with the rice.
«You can add some lime juice to bring some freshness into your stew. Be sure to wash your hands thoroughly after handling the Scotch Bonnet! »