West African Spiced Peanut Chicken Stew

Ingredients

• 2 lbs (900g) chicken thighs, bone-in and skin-on

• 2 tbsp vegetable oil

• 1 large onion, finely chopped

• 4 cloves garlic, minced

• 1-inch piece of ginger, grated

• 2 red bell peppers, chopped

• 2 medium tomatoes, chopped

• 1/2 cup natural peanut butter

• 4 cups chicken stock

• 1 tsp smoked paprika

• 1 tsp cayenne pepper (adjust to taste)

• 1 tsp ground coriander

• 1 tsp ground cumin

• 1 tsp turmeric

• Salt and pepper, to taste

• 1 cup chopped kale or spinach

• 1/4 cup chopped fresh cilantro

• Juice of 1 lime

Instructions

1. Prep the Chicken: Pat the chicken dry and season with salt, pepper, and half of the paprika and cayenne.

2. Brown the Chicken: Heat the vegetable oil in your Nutri-stahl 7 QT over medium-high heat. Brown the chicken thighs for 4–5 minutes per side. Remove and set aside.

3. Sauté Aromatics: In the same pot, reduce heat to medium. Add onions, garlic, and ginger. Cook until soft and fragrant, about 4 minutes.

4. Add Vegetables & Spices: Stir in red bell peppers, tomatoes, smoked paprika, cayenne, cumin, coriander, and turmeric. Cook for 5 minutes until tomatoes soften.

5. Create the Stew Base: Add peanut butter and chicken stock. Stir until smooth and combined.

6. Simmer: Return the chicken to the pot. Bring to a simmer, cover, and cook for 30–35 minutes until chicken is tender and fully cooked.

7. Add Greens: Stir in kale or spinach and cook for another 5 minutes.

8. Finish: Remove from heat. Stir in fresh cilantro and lime juice. Adjust seasoning to taste.

9. Serve: Serve hot over steamed rice, millet, or fufu for a traditional West African experience.