By Lillian Ntege
Rich, spicy, and nutty, this comforting one-pot stew is a West African classic, customisable, hearty, and deeply flavorful.
Ingredients
For the Chicken & Aromatics:
• 1 tablespoon vegetable or olive oil
• 1–1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• Salt and freshly ground black pepper
• 1 medium onion
• 4 cloves garlic
• 1 tablespoon fresh ginger (minced or grated)
• 1 teaspoon smoked paprika
• ½ teaspoon cayenne pepper
• 2 tablespoon tomato paste
• 1 (14.5 oz) can crushed tomatoes
• 3 cups chicken stock
• ½ cup creamy peanut butter
• ½ cup water
•1 large sweet potato, peeled and diced
• 2 medium carrots
Procedure
1. Boil chicken in salted water until tender (10–15 min). Reserve 3 cups of broth.
2.Sear seasoned chicken pieces in oil until browned (2–3 min per side). Set them aside.
3. Cook onions until soft: Add garlic, ginger, paprika, and cayenne, fry until fragrant.
4.Stir in tomato paste, cook until darkened. Add crushed tomatoes and broth, deglaze the pot.
5. Whisk peanut butter with water until smooth. Stir into the pot.
6. Add sweet potatoes and carrots. Simmer covered 20–25 minutes until tender.
7. Return chicken to pot. Add greens. Simmer uncovered 5–7 minutes until wilted.
8. Serve hot over rice or couscous with peanuts, herbs, and lime.
