You’ll Need
For the Chicken
600g boneless chicken thigh fillets, cut into pieces
400g sweet potato, peeled and cut into 2cm cubes
1 tbsp rapeseed oil
1 tsp smoked paprika
½ tsp sea salt
For the Groundnut Sauce
1 small onion, finely diced
2 garlic cloves, finely grated
1 tsp grated ginger
1 red chilli, finely chopped
250g chopped tomatoes
120g smooth peanut butter
250ml chicken stock
To Finish
Chopped roasted peanuts
Chopped coriander
Optional but Dangerous
Steamed rice
Extra chilli
Fried plantain
Method
Preheat your air fryer to 200°C.
Toss the chicken and sweet potato with the oil, paprika and salt.
Air fry for 10 minutes, shaking halfway, until browned at the edges.
Place the onion, garlic, ginger and chilli in a large heatproof dish.
Air fry at 185°C for 5 minutes.
Whisk in the tomatoes, peanut butter and stock until smooth.
Air fry at 180°C for 7 minutes, stirring twice.
Add the chicken and sweet potato and cook for a further 10-12 minutes.
Check the chicken reaches 75°C and the sweet potato is tender.
Rest for 3 minutes and finish with peanuts and coriander.