Freddy Forster served up a tasty West African chicken stew with plantain and rice on Steph’s Packed Lunch.

The ingredients are: 6 pieces of large boneless chicken thighs, skin on cut in half, 30ml vegetable oil, 1 onion, peeled and thinly sliced, 2 cloves of garlic, peeled and thinly sliced, 1 large carrot, peeled and sliced on the slant, ¼ tsp curry powder, ¼ tsp dried thyme, ¼ tsp paprika, 1 tbsp tomato puree, ¼ scotch bonnet chillies, thinly sliced, 1 tin of chopped Roma tomatoes, 250ml chicken stock, 150ml coconut milk, Good handful of baby spinach, 1 tbsp of spring onions, finely chopped and ½ lemon, juiced.

For the savoury rice: 50g unsalted butter, 75g onions, peeled and finely sliced, 200g of basmati rice, 400ml vegetable stock, 5 tbsp tinned sweetcorn and ¼ iceberg lettuce, shredded.

For the plantain: 1 Plantain and Vegetable oil.

See more West African recipes in the book titled: West African and North African: Taste All of Africa with Delicious African Recipes in an Easy African Cookbook available from Amazon now.