AFRICAN CHICKEN STEW WITH FRIED PLANTAIN

FOR THE STEW:
4 tomatoes
4 chillies (or to taste)
4 garlic cloves, finely chopped
5 cm fresh ginger root, finely chopped
3 tbsp vegetable oil, divided use
2 onions, finely chopped
1 tsp ground cumin
1 tsp ground black pepper
3 tbsp tomato puree
1 chicken stock cube, dissolved in 300ml water
a (1.3kg) chicken, cut into 12 pieces
FOR THE FRIED PLANTAIN:
1 large ripe plantain
1 red chilli
2 slices of fresh ginger root
1 garlic clove, chopped
Salt, to taste
vegetable oil, for deep-frying

FIRST MAKE THE STEW:
In a food processor blend together the tomatoes and 4 chillies; set aside.

In a pestle and mortar pound together the 4 garlic cloves and chopped ginger into a paste; set aside.

In a casserole dish heat 1 tablespoon of vegetable oil. Fry the onion until softened, for 5 minutes.

Add the garlic and ginger paste and the blended tomato mixture. Cook, stirring often, for 5 minutes.

Mix in the ground cumin, pepper and tomato puree and stir in the stock cube stock. Bring to the boil and cook briskly for 10 minutes.

Meanwhile, heat the remaining oil in a large frying pan, Fry the chicken pieces gently for 5 minutes, until whitened on all sides.

Add the chicken pieces to the casserole dish, mixing in well. Bring to the boil, then reduce the heat to a simmer. Cover the casserole and simmer for 30 minutes, stirring now and then.

TO PREPARE THE FRIED PLANTAIN:
While the casserole is simmering prepare the fried plantain. Peel the plantain and cut it into1cm thick slices.

Using a pestle and mortar pound together the 1 red chilli, 2 slices ginger and chopped garlic into a paste. Season with salt .

Toss the plantain slices in the chilli paste and set aside to marinate for 10 minutes.

Heat the oil for deep-frying in a wok or deep fat-fryer. Deep-fry the plantain in batches until golden brown, around 5 minutes, remove with a slotted spoon and drain on kitchen paper.

TO SERVE:
Serve the casserole with fried plantain, plus plain boiled white rice, boiled yam or sweet potatoes.

Servings: 4
Adapted from a recipe by Nancy Lam, from Good Food Live.