West African Peanut Stew

Ingredients

• 2 tbsp peanut oil
• 2 lb chicken thighs – bone-in, skinless
• 2 tsp kosher salt
• 1 tsp black pepper
• 2 cups yellow onion – finely chopped
• 1 tbsp fresh ginger – finely grated
• 4 cloves garlic – minced
• 1 each Scotch bonnet chile – left whole or finely chopped
• 2 tbsp tomato paste
• 14 ounces canned crushed tomatoes
• 4 cups chicken stock
• 1 each bay leaf
• 1 tsp fresh thyme leaves
• 1.5 lb sweet potatoes – peeled and cut into 1-inch pieces
• 8 ounces carrots – cut into 1-inch pieces
• 0.75 cup natural peanut butter – unsweetened, stirred
• 4 cups curly kale – stems removed, chopped
• roasted peanuts – chopped (for serving)
• steamed white rice – for serving

Instructions

1. Pat the chicken thighs dry and season all over with kosher salt and black pepper.
2. Heat the peanut oil in a heavy pot over medium-high heat until shimmering, 2–3 minutes. Brown the chicken in batches until lightly golden on both sides, 6–8 minutes total; transfer to a plate.
3. Lower heat to medium. Add the yellow onion and cook, stirring, until translucent and lightly golden, 5–7 minutes. Stir in the fresh ginger, garlic, and Scotch bonnet chile and cook until fragrant, 1 minute. Add the tomato paste and cook, stirring, until it darkens slightly and sticks to the pan, 1–2 minutes.
4. Pour in the canned crushed tomatoes and the chicken stock, scraping up browned bits. Add the bay leaf and fresh thyme leaves, then return the chicken (and any juices) to the pot. Bring to a gentle simmer.
5. Cover partially and simmer until the chicken is beginning to turn tender, 20 minutes, adjusting heat to maintain a steady but gentle bubble.
6. Ladle about 1 cup of hot liquid from the pot into a bowl and whisk it into the natural peanut butter until smooth and loosened. Stir this peanut mixture back into the pot until fully incorporated.
7. Add the sweet potatoes and carrots. Simmer uncovered, stirring occasionally, until the vegetables are tender and the chicken is cooked through and pulls easily from the bone, 20–25 minutes. If the stew gets too thick, add a splash of hot liquid from a kettle or a bit more stock to loosen.
8. Remove and discard the bay leaf. If you left the chile whole, fish it out now; for more heat, mash it against the side of the pot before removing.
9. Stir in the curly kale and cook until wilted and tender, 5–7 minutes. Skim surface fat if needed.
10. Taste and adjust seasoning. Serve the stew hot over steamed white rice and finish with roasted peanuts (for serving).