West African Peanut Stew with Chicken and Rice

Ingredients

• about 680 g Chicken thighs
• 2 tbsp Coconut oil
• 1 medium Onion
• 4 cloves Garlic
• 2.54 cm Ginger
• 1 medium Red bell pepper
• 1 large Sweet potato
• 1/2 cup Peanut butter
• 1 28 oz can Diced tomatoes
• 2 cups Vegetable broth
• about 142 g Spinach
• 4 cups Cooked rice
• 1 tsp Salt
• 1/2 tsp Black pepper
• 1/4 tsp Cayenne pepper

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

Instructions

1. 1Place a large heavy-bottomed pot over medium heat. Add the 2 tablespoons of coconut oil and heat until shimmering, about 1 minute. Add the about 680 g of chicken thighs and cook until browned on all sides, about 5-7 minutes total. Remove the chicken from the pot and set it aside on a plate.
2. 2Add the 1 medium onion, 4 cloves of garlic, and 2.54 cm of ginger to the pot. Cook, stirring occasionally, until the onion is softened and translucent, about 5 minutes. Add the 1 medium red bell pepper, cut into 2.54 cm pieces, and the 1 large sweet potato, peeled and cut into 2.54 cm cubes. Cook for another 5 minutes, stirring occasionally.
3. 3Stir in the 1/2 cup of peanut butter until it is combined with the vegetables. Add the 1 28 oz can of diced tomatoes, 2 cups of vegetable broth, 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1/4 teaspoon of cayenne pepper. Stir everything together and bring the mixture to a simmer.
4. 4Return the browned about 680 g of chicken thighs to the pot. Make sure the chicken is mostly submerged in the liquid. Cover the pot, reduce the heat to low, and simmer for 20-25 minutes. The chicken is cooked through when its internal temperature reaches 74°C, and the sweet potatoes should be tender when pierced with a fork.
5. 5Stir in the about 142 g of spinach. Cook, stirring gently, until the spinach has wilted into the stew, which should take about 2 minutes.
6. 6Serve the West African Peanut Stew hot over the 4 cups of cooked rice.

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