West African Groundnut Stew (Peanut Stew with Chicken & Sweet Potato)

Ingredients:

• 2 tbsp peanut oil (or vegetable oil)

• 1.5 lbs bone-in chicken thighs or drumsticks (skin removed)

• Salt and black pepper, to taste

• 1 large onion, chopped

• 1 red bell pepper, diced

• 1-inch piece fresh ginger, minced

• 4 garlic cloves, minced

• 1 fresh chili (Scotch Bonnet or Serrano), seeded and minced (optional)

• 1 tsp smoked paprika

• 1 tsp ground coriander

• ½ tsp cayenne pepper (optional)

• 4 cups chicken broth

• 1 can (14 oz) crushed tomatoes

• ½ cup natural peanut butter (unsweetened, creamy)

• 2 medium sweet potatoes, peeled and cubed

• 1 bunch collard greens or kale, chopped

• Juice of ½ lime

• Crushed peanuts and chopped cilantro for garnish

Instructions:

1. Brown the Chicken:
   Season chicken with salt and pepper. Heat peanut oil in the Nutri-Stahl 6 Quart Stock Pot over medium-high. Sear chicken pieces until browned on both sides (about 4–5 minutes per side). Remove and set aside.

2. Sauté Aromatics:
   In the same pot, reduce heat to medium. Add onion, bell pepper, garlic, ginger, and chili (if using). Cook for 4–5 minutes until softened.

3. Build the Base:
   Stir in the spices—paprika, coriander, and cayenne. Cook 1 more minute. Add crushed tomatoes and stir.

4. Add Broth & Chicken:
   Return chicken to the pot. Pour in the broth and bring to a simmer. Cover and cook for 20 minutes on low heat.

5. Add Peanut Butter & Veggies:
   Whisk in the peanut butter until fully dissolved into the stew. Add cubed sweet potatoes. Simmer uncovered for another 25–30 minutes, until potatoes are tender and chicken is cooked through.

6. Final Touch:
   Stir in chopped greens and cook 5 minutes until wilted. Finish with a squeeze of lime juice to brighten the flavor.

7. Serve:
   Spoon the hearty stew into bowls. Garnish with crushed peanuts and fresh cilantro. Serve with rice, couscous, or fried plantains.