Place the onion, carrot, chillies, ginger, bay leaves and peppercorns in a medium pan along with a litre (1¾ pints) of water. Bring to a boil over a high heat. Reduce heat to medium, add the chicken thighs and simmer, uncovered for 15 minutes. Add the chicken breasts and simmer for another 10 minutes, or until the chicken is cooked through with no pink showing.
Meanwhile, toast the peanuts in a small dry pan over medium heat until golden brown and fragrant. Allow to cool, then grind 250g (8oz) of the toasted peanuts in a blender to a smooth paste. Set aside.
Using tongs, remove the chicken from the cooking liquid and set aside. Using a slotted spoon, discard the bay leaves and transfer the vegetables to a food processor. Purée the vegetables until smooth. Set the broth aside.
Heat the oil in a large pan over a medium heat. Add the potatoes and sauté until golden brown, about 10 minutes. Add the chicken pieces and brown them on all sides, about 10 minutes. Remove the pan from the heat.
Stir the vegetable purée into the broth and bring to a boil. Add the peanut purée and the remaining 200g (7oz) whole peanuts and whisk until well combined. Add the tomatoes, chicken, and potatoes and simmer until heated through, about 5 minutes. Remove from the heat. Add the spinach and stir until the spinach is wilted. Serve with yellow rice.
Recipes from The Soul Of A New Cuisine: A Discovery Of The Foods And Flavors Of Africa, by Marcus Samuelsson (foreword by Desmond Tutu), published by John Wiley & Sons, £25·99. Click here to buy the book.
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