West African Peanut Stew (Groundnut Stew)

Ingredients

• about 680 g Chicken thighs
• 1 large Onion
• 4 cloves Garlic
• 2.54 cm Ginger
• 1 large Bell pepper
• about 790 g Canned diced tomatoes
• 1/2 cup Peanut butter
• 2 cups Chicken broth
• 1 large Sweet potato
• about 142 g Spinach
• 1/2 teaspoon Chili flakes
• 1 teaspoon Salt
• 1/2 teaspoon Black pepper
• 2 tablespoons Vegetable oil

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

Instructions

1. 1Place a large, heavy-bottomed pot or Dutch oven on the stove over medium-high heat. Add the 2 tablespoons of vegetable oil and let it heat up until it shimmers, about 1-2 minutes.
2. 2While the oil heats, pat the about 680 g of chicken thighs dry with paper towels and season them all over with the 1 teaspoon of salt and the 1/2 teaspoon of black pepper. Carefully place the seasoned chicken thighs into the hot oil. Brown the chicken on all sides until golden brown, about 3-4 minutes per side. Once browned, remove the chicken from the pot and set it aside on a plate.
3. 3Reduce the heat to medium. Add the 1 large onion, 4 cloves of garlic, and 2.54 cm of ginger to the pot. Sauté, stirring frequently, until the vegetables are softened and fragrant, about 5-7 minutes. You should smell a strong aroma of the aromatics.
4. 4Add the 1 large bell pepper, cut into 1.27 cm pieces, to the pot. Cook, stirring occasionally, for another 5 minutes until the bell pepper begins to soften.
5. 5Stir in the about 790 g canned diced tomatoes and the 1/2 teaspoon of chili flakes. Cook for 5 minutes, stirring to combine everything in the pot.
6. 6Add the 1/2 cup of peanut butter and the 2 cups of chicken broth to the pot. Stir continuously until the peanut butter is completely dissolved into the liquid, creating a smooth sauce.
7. 7Return the browned about 680 g of chicken thighs to the pot. Add the 1 large sweet potato, peeled and cut into 2.54 cm cubes. Stir to ensure the chicken and sweet potato are submerged in the sauce.
8. 8Bring the stew to a gentle simmer. Once simmering, reduce the heat to low, cover the pot tightly, and cook for 40-45 minutes. The stew is ready when the chicken is cooked through (internal temperature of 74°C or 74°C) and the sweet potato cubes are easily pierced with a fork and are tender.
9. 9Stir in the about 142 g of spinach. Cook for 1-2 minutes, stirring gently, until the spinach has wilted into the stew. Serve the West African Peanut Stew hot, ideally over rice.

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