West African Peanut Stew with Chicken and Sweet Potatoes

Ingredients

• about 910 g Chicken Thighs
• 2 large Sweet Potatoes
• 1 medium Onion
• 4 cloves Garlic
• 1 tbsp Ginger
• 2 tbsp Tomato Paste
• 1 28 oz can Diced Tomatoes
• 1/2 cup Peanut Butter
• 4 cups Chicken Broth
• 1 tsp Chili Powder
• 1 tsp Cumin
• 1 tsp Salt
• 1/2 tsp Black Pepper
• 2 tbsp Olive Oil
• 1/4 cup Cilantro

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 heat (about 175°C/175°C). Add the 2 tablespoons of olive oil.
2. 2Add the about 910 g of chicken thighs to the hot oil. Sear the chicken on all sides until it is golden brown, about 3-4 minutes per side. Remove the browned chicken from the pot and set it aside on a plate.
3. 3Add the 1 medium onion, 4 cloves of garlic, and 1 tablespoon of ginger to the pot. Cook, stirring frequently, until the vegetables are softened and fragrant, about 5 minutes. The onion should look translucent.
4. 4Stir in the 2 tablespoons of tomato paste, the 1 28 oz can of diced tomatoes (undrained), 1 teaspoon of chili powder, 1 teaspoon of cumin, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Cook, stirring constantly, for 2 minutes until the tomato paste darkens slightly.
5. 5Add the 1/2 cup of peanut butter and the 4 cups of chicken broth to the pot. Stir well to combine everything and bring the mixture to a gentle simmer, where small bubbles rise to the surface.
6. 6Add the 2 large sweet potatoes, cut into 2.54 cm cubes, and the browned chicken thighs back into the pot. Stir to ensure everything is submerged in the liquid. Cover the pot with a lid, reduce the heat to low (121.1°C/120°C), and let it simmer for 30-40 minutes, or until the sweet potatoes are fork-tender and the chicken is cooked through. The chicken's internal temperature should reach 74°C.
7. 7Remove the chicken thighs from the pot and place them on a cutting board. Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken to the pot and stir to combine with the stew.
8. 8Serve the West African Peanut Stew hot, garnished with the 1/4 cup of fresh cilantro.

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