West African Peanut Stew

🛒 Ingredients

• Boneless, Skinless Chicken Thighs 600 g · 990 kcal
• Natural Peanut Butter 150 g · 882 kcal
• Sweet Potato 400 g · 344 kcal
• Canned Diced Tomatoes 400 g · 80 kcal
• Yellow Onion 150 g · 60 kcal
• Garlic Cloves 20 g · 30 kcal
• Fresh Ginger 15 g · 12 kcal
• Fresh Spinach 200 g · 46 kcal
• Low Sodium Chicken Broth 700 g · 70 kcal
• Vegetable Oil 30 g · 270 kcal
• Habanero Pepper 5 g · 1 kcal
• Paprika 5 g · 15 kcal
• Ground Cumin 2 g · 8 kcal
• Cayenne Pepper 2 g · 6 kcal

👨‍🍳 Instructions

1. Cut chicken thighs into 1-inch pieces and season generously with salt, black pepper, paprika, and cumin. Peel and chop the onion, mince the garlic and ginger.
2. Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Add the seasoned chicken and sear until browned on all sides, then remove and set aside.
3. Add the chopped onion to the same pot and sauté until softened, about 5-7 minutes. Stir in the minced garlic, ginger, and cayenne pepper (and habanero if using), cooking for another minute until fragrant.
4. Add the diced tomatoes and chicken broth, stirring to combine. Bring the mixture to a simmer, then reduce heat to low.
5. Stir in the peanut butter until completely dissolved and the sauce is smooth. Return the chicken to the pot along with the peeled and diced sweet potato.
6. Cover and simmer for 25-30 minutes, or until the sweet potatoes are tender and the chicken is cooked through. Stir occasionally to prevent sticking.
7. Stir in the fresh spinach and cook for another 2-3 minutes until wilted. Taste and adjust seasoning as needed.
8. Serve the West African Peanut Stew hot, garnished with fresh cilantro or chopped peanuts, if desired. It pairs wonderfully with rice or fufu.