Ghanaian Groundnut Stew (Peanut-Free)

Ingredients

• about 680 g Chicken Thighs
• 1 Onion
• 3 cloves Garlic
• 1 tbsp Ginger
• 4 tbsp Tomato Paste
• 4 cups Chicken Broth
• 1/2 cup Sunflower Seed Butter
• 1/2 Scotch Bonnet Pepper
• 1 Bay Leaf
• 1 tsp Salt

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place a large, heavy-bottomed pot over medium-high heat (204.4°C/200°C). Add the about 680 g of chicken thighs and brown them on all sides, about 5-7 minutes. Remove the browned chicken from the pot and set aside on a plate.
2. 2Reduce the heat to medium (176.7°C/175°C). Add the 1 onion, 3 cloves of garlic, and 1 tbsp of ginger to the pot. Sauté, stirring occasionally, until the vegetables have softened, about 5-8 minutes. Stir in the 4 tbsp of tomato paste and cook for 2 minutes more, stirring constantly, until it darkens slightly.
3. 3Pour in the 4 cups of chicken broth and add the 1/2 cup of sunflower seed butter. Bring the mixture to a simmer, stirring continuously until the sunflower seed butter is completely dissolved and the sauce is smooth.
4. 4Return the browned about 680 g of chicken thighs to the pot. Add the 1/2 scotch bonnet pepper and the 1 bay leaf. Stir everything to combine.
5. 5Reduce the heat to low (121.1°C/120°C), cover the pot, and let the stew simmer gently for 30-40 minutes. The chicken should be very tender, and the sauce should have thickened slightly. You can check for doneness by piercing the thickest part of a chicken thigh with a fork; it should go in easily.
6. 6Carefully remove and discard the 1/2 scotch bonnet pepper and the 1 bay leaf from the pot. Stir the stew to ensure everything is well combined. Taste the stew and add the 1 tsp of salt as needed, stirring until it is dissolved.

Substitutions

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