African Chicken Stew

Whisk together the oil, garlic, ginger, onion powder, chopped basil, salt and pepper in a bowl. Transfer the marinade to a sealable plastic bag with the chicken and shake to combine. Refrigerate overnight or for up to 12 hours.

When ready to cook, add 1 teaspoon of olive oil to a Dutch oven and when hot (but not smoking), fry the chicken on medium heat for 2 - 3 minutes per side to brown. Remove chicken from oven and set aside.

Chop the tomatoes, onions, bell pepper and garlic into large chunks. Drizzle 3 teaspoons of olive oil and a sprinkle of salt over the vegetables and roast in oven at 200 degrees for 18 minutes.

In a blender, add the roasted veggies, basil, scotch bonnet pepper and tomato passata. Blend to a smooth consistency.

To the remaining oil in the dutch oven from frying the chicken, add the pureed vegetables and fry for 2 - 3 minutes on medium heat. Add a stock cube (and salt if needed - I don't think it will be - but be guided by your palate) and paprika, turn the heat to low - medium and simmer covered for 30 minutes.

Add the chicken to the sauce, cover and continue to simmer for another 45 minutes. Taste after 45 minutes and add a teaspoon of brown sugar if needed. Simmer covered for another 5 - 10 minutes.

Serve with rice and steamed vegetables.