Groundnut Stew

Ingredients

• 2 tsp kosher salt
• 0.5 tsp black pepper
• 3 pounds chicken, bone-in thighs and drumsticks – patted dry
• 2 tbsp neutral oil
• 1 large onion – finely chopped
• 1 tbsp fresh ginger – finely minced
• 4 cloves garlic – finely minced
• 2 tbsp tomato paste
• 14 ounces canned crushed tomatoes
• 1 whole Scotch bonnet chile – pierced with a knife
• 0.5 tsp dried thyme
• 1 leaf bay leaf
• 4 cups chicken stock
• 1 cup natural peanut butter (smooth, unsweetened)
• 1 pound sweet potato – peeled and cut into 1-inch chunks
• 4 ounces spinach – roughly chopped
• cooked rice – for serving

Instructions

1. Season the chicken all over with the kosher salt and black pepper.
2. Heat the neutral oil in a heavy pot over medium-high heat. Brown the chicken skin side down until golden, 6–8 minutes; flip and brown the second side, 3–4 minutes. Transfer to a plate.
3. Reduce heat to medium. Add the onion to the pot and cook, stirring, until translucent and lightly golden, 5–7 minutes. Add the ginger and garlic and cook until fragrant, about 1 minute.
4. Stir in the tomato paste and cook, stirring, until it darkens to a brick red and begins to stick slightly, 2–3 minutes.
5. Add the crushed tomatoes, Scotch bonnet, dried thyme, and bay leaf. Scrape up any browned bits and simmer 3–5 minutes to meld.
6. Return the chicken and any juices to the pot. Pour in the chicken stock and bring to a gentle simmer. Cover partially and cook 15 minutes.
7. Ladle about 1 cup of the hot cooking liquid into a bowl. Whisk in the peanut butter until completely smooth, then stir this slurry back into the pot.
8. Add the sweet potato. Simmer uncovered, stirring occasionally to prevent sticking, until the chicken is very tender (meat pulls from the bone) and the sweet potato is soft, 20–25 minutes. The stew should be thick and glossy; if it seems too thin, simmer a few minutes longer to reduce.
9. Remove and discard the Scotch bonnet and bay leaf. Stir in the spinach until just wilted, 1–2 minutes. Taste and adjust seasoning with a little more salt if needed.
10. Serve hot over cooked rice.