1 tablespoon vegetable oil

400g boneless chicken, cubed into 2cm pieces

1 large onion, chopped

2 medium potatoes, peeled and cubed

2 cloves garlic, crushed

black pepper

salt

1 teaspoon ground coriander

1 teaspoon ground cumin

1 teaspoon crushed red pepper flakes

500ml chicken stock

150ml peanut butter, optional

200g fresh spinach, chopped

Method

Heat the oil in a large heavy frying pan over a medium heat. Cook the chicken until completely brown 5-7 mins. Set aside. Add the onion, potatoes, garlic, pepper, salt, coriander, cumin and red pepper flakes. Cook until the onions soften, about 5 minutes.

Stir in the water, chicken stock and optional peanut butter. Return the chicken to the pan and top with spinach. Cover and simmer for about 20 minutes or until the potatoes are cooked through.