Step 1

Heat half the oil in a large saucepan over medium-high heat. Cook chicken, in batches, turning, for 6 minutes or until browned all over; season. Remove from pan.

Step 2

Heat remaining oil in the same pan over medium heat. Cook onion, stirring, for 5 minutes or until softened. Add ginger, tomato paste, ground and whole spices; cook, stirring, for 2 minutes or until fragrant. Return chicken to pan with peanut butter, stock, tomato, sweet potato, eggplant and chillies, bring to the boil. Reduce heat; simmer, stirring occasionally, for 35 minutes or until chicken is nearly cooked. Stir in okra; cook for a further 15 minutes or until vegetables are tender and chicken is cooked through.

Step 3

Transfer chicken mafé to a large serving dish; top with peanuts and coriander. Serve with steamed millet and lime wedges.