Chicken thighs in a spinach and peanut sauce

Cut an ‘X’ into the skin of each chicken thigh.

Heat the oil in a frying pan and fry the chicken until well browned.

Transfer the thighs to a pot and pour off most of the oil from the frying pan, leaving about 3 tablespoons.

In the same pan, sauté the onions over a low heat until soft, then add the tomatoes and stir until soft.

Stir in the chicken stock, then pour this stock mixture into the pot with the chicken and simmer for 15 minutes.

Add the baby marrows and peanut butter and stir until the peanut butter has dissolved.

Add the cayenne pepper and spinach, and simmer for approximately 5 minutes until the spinach has wilted.

Add salt to taste.

Serve with mealiepap.