400g Mozambican Coconut Piri Piri

300g red peppers

300g tinned plum tomatoes

300ml chicken stock

20 boneless chicken thighs

350g sweet potato, cut into chunks

50g spinach

‍

Optional: If more heat is desired, add 1-2 scotch bonnet peppers, removing seeds and membrane.

1. Heat a large lidded pot over medium-high heat; drizzle some oil and add  chicken pieces. Sear for 4-5mins, flipping every 30s until evenly  golden on each side. Remove from pot and set aside.

2. Add peppers and tinned plum tomatoes (and scotch  bonnet peppers if you’re using them) to a blender; process until smooth.  In the same pot, add a drizzle of oil and add the puree. Cook,  stirring, for 4-5mins to reduce and cook out the puree.

3. Add chicken, sweet potato and chicken stock; mix  well. Bring to a simmer, partially cover and cook for 35-45mins until  cooked and tender. Add some water if needed. Stir in the spinach and  cook for 1min to wilt.

4. Serve with rice and fried plantain.