West African Peanut Chicken Stew

Ingredients:

• 3 lbs chicken thighs, skinless and bone-in (or boneless if preferred)

• 2 tbsp vegetable oil or peanut oil

• 2 large onions, finely chopped

• 4 cloves garlic, minced

• 2-inch piece fresh ginger, grated

• 2–3 fresh chili peppers, chopped (adjust for heat)

• 1 red bell pepper, diced

• 1 can (14 oz) diced tomatoes

• 1 cup natural peanut butter

• 4 cups chicken stock

• 2 medium sweet potatoes, peeled and cubed

• 2 cups chopped kale or spinach

• 1 tsp smoked paprika

• 1 tsp ground coriander

• 1 tsp ground cumin

• ½ tsp cayenne pepper (optional)

• Salt and black pepper to taste

• ¼ cup chopped fresh cilantro for garnish

• Lime wedges, for serving

Instructions:

1. Sear the Chicken:
   Heat the Nutri-Stahl 7 QT on medium-high. Add oil and sear chicken thighs 4–5 minutes per side until golden. Remove and set aside.

2. Build the Base:
   In the same pot, add onions, garlic, ginger, and chili. Sauté 5–6 minutes until softened and fragrant.

3. Add Peppers & Spices:
   Stir in bell peppers, paprika, cumin, coriander, and cayenne. Cook 2 minutes to release aromas.

4. Add Liquids & Peanut Butter:
   Pour in diced tomatoes and chicken stock. Stir in peanut butter until smooth. Return chicken to the pot.

5. Simmer:
   Cover and simmer gently for 25–30 minutes until chicken is tender.

6. Add Sweet Potatoes & Greens:
   Stir in sweet potatoes, cover, and cook another 15 minutes until potatoes are soft. Add kale or spinach in the last 5 minutes, just until wilted.

7. Finish & Serve:
   Adjust salt and pepper. Garnish with fresh cilantro and a squeeze of lime juice. Serve hot over steamed rice, fufu, or couscous.