Place the chicken in a large, heavy-based saucepan or flameproof casserole dish with the onion, thyme, guinea peppers, chilli powder, garlic and 1 teaspoon of the sea salt. Cook together over a low heat, partially covered, until the juices start to run from the chicken.
Photo by Nassima Rothaker
Nkrakra: Chicken Light Soup Fufu by Zoe Adjonyoh
London chef Zoe Adjonyoh shares her recipe for a light and spicy, wholesome and warming broth. It's her 'go-to dish' for chilly winter days, and infallible for making her feel better when she's under the weather.
Book Credit: Zoe's Ghana Kitchen by Zoe Adjonyoh is published by Mitchell Beazley, £20.00, www.octopusbooks.co.uk