Peanut Spiced Chicken

2 tablespoons polyunsaturated vegetable oil
1 onion, peeled and sliced
11/2 teaspoons ground coriander
1/2 teaspoon cumin seeds
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1-2 cloves garlic, peeled and crushed
4 chicken pieces, skin removed
3 tablespoons peanut butter
1 tablespoon plain wholemeal flour
300 ml/1/2 pint chicken or vegetable stock
salt
freshly ground black pepper
50 g/2 oz salted peanuts, crushed
flat-leaf parsley or crushed peanuts, to garnish

Preheat the oven to 180 °C/350 °F, Gas Mark 4. Heat the oil in a flameproof casserole and sauté the onion for 5 minutes. Add the spices to the casserole and cook for 1 minute.

Add the garlic and chicken and cook until the chicken has browned all over. Stir in the peanut butter and flour, then gradually add the stock. Bring to the boil, stirring, then add salt and pepper to taste.

Add the peanuts, cover and cook in the oven for 1 hour, adding extra stock if the dish becomes a little dry. Serve hot garnished with flat-leaf parsley or a few crushed peanuts.

SERVES 4