Ghanaian Groundnut Stew (Peanut-Free)

Instructions

1. 1Season the about 680 g 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 190°C. Brown the seasoned about 680 g 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 (about 790 g) 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 about 680 g of Chicken Thighs to the pot. Cover the pot, reduce the heat to medium-low, about 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 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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