For 4 servings

• about 1.2 kg chicken pieces, preferably bone-in
• 700 g small waxy potatoes
• 1 red bell pepper
• 1 green bell pepper
• 2 medium onions
• 4 garlic cloves
• about 30 g fresh ginger
• 1 1/2 tbsp medium-hot mustard
• juice of 1 lime
• 2 tbsp neutral oil
• 1 tsp sweet paprika
• 1/2 tsp dried thyme
• 1/2 tsp freshly ground black pepper
• chilli to taste
• 80 ml chicken stock
• 1 tsp salt

To serve

• lime wedges
• fresh parsley or coriander
• optional: attiéké or alloco instead of, or alongside, the potatoes