Huku ne Dovi

Ingredients

• 1.2 kg chicken thighs and drumsticks, on the bone
• 3 tbsp sunflower oil
• 2 onions, chopped
• 3 garlic cloves, chopped
• 2 tsp grated fresh ginger
• 4 ripe tomatoes, grated, or a 400 g tin of chopped tomatoes
• 1 green pepper, diced
• 200 g smooth natural peanut butter
• 500 ml chicken stock, warm
• 1 tsp paprika
• 1 tsp curry powder
• 1 red chilli, chopped
• 2 tsp salt
• 100 g spinach or pumpkin leaves, shredded

Before you cook

• Season the chicken pieces all over with one teaspoon of the salt
• Chop the onions, garlic, chilli and green pepper, and grate the ginger
• Grate the tomatoes on a box grater, discarding the skins
• Wash and shred the greens

Steps

1. Heat the oil in a wide heavy pot over medium-high heat.
2. Brown the chicken in two batches, about four minutes a side, then lift the pieces onto a plate.
3. Lower the heat to medium and cook the onions in the same pot for seven minutes, until soft and starting to brown.
4. Stir in the garlic, ginger, paprika, curry powder and chilli and fry for one minute.
5. Add the grated tomatoes and green pepper and cook for eight minutes, until the mixture darkens and oil begins to separate at the edges.
6. Whisk the peanut butter with 250 ml of the warm stock in a jug until it is completely smooth and pourable.
7. Pour the peanut mixture and the remaining stock into the pot and stir until the sauce is even.
8. Return the chicken with its juices, add the last teaspoon of salt, and bring it to the barest simmer.
9. Cover and cook gently for thirty-five minutes, stirring every ten minutes so the peanut butter does not catch.
10. Stir in the shredded greens and simmer uncovered for five minutes.
11. Let the pot stand for five minutes so the peanut oil rises, then serve with sadza.