West African Peanut Stew with Chicken & Spinach

Ingredients

• 2 lbs bone-in chicken thighs or drumsticks

• 3 tbsp peanut oil (or vegetable oil)

• 1 large onion, diced

• 4 cloves garlic, minced

• 1 tbsp fresh ginger, grated

• 1 red bell pepper, chopped

• 1 cup natural peanut butter (smooth or chunky)

• 1 (14 oz) can crushed tomatoes

• 3 cups chicken broth (low sodium)

• 1 Scotch bonnet pepper (optional, for heat)

• 2 cups fresh spinach (or collard greens)

• 1 tsp smoked paprika

• 1 tsp cumin

• ½ tsp coriander

• Salt and pepper to taste

• Fresh cilantro and roasted peanuts for garnish

Directions

1. Sear the Chicken
   Heat your Nutri-Stahl Large Skillet over medium-high heat. Add peanut oil. Once shimmering, place chicken pieces skin-side down. Brown both sides — about 5 minutes per side. Remove and set aside.

2. Build the Base
   In the same skillet, reduce heat to medium. Add onion, garlic, and ginger. Sauté for 3–4 minutes until fragrant. Add bell pepper and cook another 2 minutes.

3. Incorporate the Flavor Core
   Stir in the peanut butter and crushed tomatoes until smooth. Slowly pour in chicken broth while whisking to form a rich, velvety sauce.

4. Season & Simmer
   Add paprika, cumin, coriander, and (if using) the Scotch bonnet pepper. Return the browned chicken to the skillet, nestling it into the sauce. Cover with the Nutri-Stahl lid and reduce heat to low. Simmer for 25–30 minutes — the sealed cover will circulate steam, tenderizing the chicken without diluting the flavor.

5. Add Greens
   Remove lid, stir in spinach, and cook uncovered for another 5 minutes, allowing the sauce to thicken naturally.

6. Finish & Serve
   Remove from heat. Garnish with chopped cilantro and crushed peanuts. Serve hot with jasmine rice, fufu, or flatbread.