Ghanaian Groundnut Stew (Peanut-Free)

Ingredients

• 1.5 lbs Chicken Thighs
• 1 medium Onion
• 3 cloves Garlic
• 1 tablespoon Ginger
• 1 can (28 oz) Tomatoes
• 1/2 cup Sunflower Seed Butter
• 2 cups Vegetable Broth
• 2 tablespoons Palm Oil
• 2 teaspoons Spices (ginger, garlic powder, cayenne pepper)
• 1 teaspoon Salt
• 1/2 teaspoon Pepper

Instructions

1. 1Season the 1.5 lbs of Chicken Thighs with the 1 teaspoon of Salt, 1/2 teaspoon of Pepper, and 2 teaspoons of Spices (ginger, garlic powder, cayenne pepper).
2. 2Dice the 1 medium Onion, mince the 3 cloves of Garlic, and grate the 1 tablespoon of Ginger.
3. 3Heat the 2 tablespoons of Palm Oil in a large heavy-bottomed pot or Dutch oven over medium-high heat, about 375°F (190°C). Brown the seasoned 1.5 lbs of Chicken Thighs on all sides, about 3-4 minutes per side, then remove them from the pot and set aside.
4. 4Add the diced 1 medium Onion to the pot and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.
5. 5Add the minced 3 cloves of Garlic and grated 1 tablespoon of Ginger to the pot and cook, stirring constantly, until fragrant, about 1 minute.
6. 6Stir in the 1 can (28 oz) of Tomatoes, breaking them up with your spoon, and cook for 5 minutes, allowing the flavors to meld.
7. 7Stir in the 1/2 cup of Sunflower Seed Butter and the 2 cups of Vegetable Broth until well combined. Bring the mixture to a gentle simmer.
8. 8Return the browned 1.5 lbs of Chicken Thighs to the pot. Cover the pot, reduce the heat to medium-low, about 300°F (150°C), and cook for 30-40 minutes, or until the chicken is cooked through and tender. The internal temperature of the chicken should reach 165°F (74°C).
9. 9Taste the stew and add more 1 teaspoon of Salt or 1/2 teaspoon of Pepper if needed. Serve hot with rice or fufu.

Substitutions

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