Ainsley Harriott served up a tasty West African Chicken and Peanut Stew on Ainsley’s Fantastic Flavours.

The ingredients are: 1 large roasted red pepper (from a jar, patted dry or roast a fresh red pepper), ½ large onion, peeled, roughly chopped, 1 x 400g tin of plum tomatoes, drained, 1 tbsp tomato puree, 1 tsp sweet smoked paprika, ½ tsp of cayenne, or according to taste, 2-3 tbsp groundnut or sunflower oil, 750g chicken thighs, skinless & boneless, ½ large onion, thinly sliced or chopped, 4 garlic cloves, minced, 5 cm ginger, peeled and grated, 2 tsp ground cumin, 2 tsp ground coriander, 2 sprigs of thyme, leaves picked, 2 bay leaves, 220g unsweetened crunchy or smooth peanut butter, 400-450ml chicken stock, 1 Scotch bonnet chilli, left whole and pierced, large handful or two of baby spinach leaves, sea salt and freshly ground black pepper.

To Garnish: handful of unsalted peanuts, coriander leaves and 1 red chilli, thinly sliced (optional).

See recipes by Ainsley in his book titled: Ainsley’s Good Mood Food available from Amazon now.