Peanut butter and chicken soup

Directions

1. Heat about 4 tbsp groundnut oil in a pan.

2. Add the chicken pieces and fry until until nicely browned all over.

3. Add the onions and fry for about 6 minutes, or until the onions are browned.

4. Stir in the tomatoes then add the aubergine slices and potato slices.

5. Fill the empty tomato can with water and add this to the stew then stir in the peanut butter.

6. Season to taste with salt, black pepper, crushed piri-piri chilies and the bouillon cube.

7. Bring to a simmer, cover the pot and cook gently for about 40 minutes, or until the chicken pieces are tender and cooked through.

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