West African Peanut Stew with Chicken

Serves 4 · 15 min prep · 40 min cook

Ingredients

• 1.5 lb boneless skinless chicken thighs
• 1/2 cup natural peanut butter
• 1 (14 oz) can crushed tomatoes
• 3 cups chicken broth
• 1 large, peeled and cubed sweet potato
• 1 medium, diced yellow onion
• 4, minced garlic cloves
• 1 tbsp, grated fresh ginger
• 1, seeded and minced jalapeño
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/4 tsp cayenne pepper
• 1.5 tsp kosher salt
• 1/2 tsp black pepper
• 3 cups packed spinach
• 1, cut into wedges lime
• 1/4 cup chopped roasted peanuts
• 1/4 cup, chopped fresh cilantro
• 2 tbsp avocado oil

Instructions

1. 1Pat the chicken thighs dry and season both sides generously with salt, black pepper, cumin, and smoked paprika.
2. 2Heat avocado oil in a large Dutch oven or deep skillet over medium-high heat until shimmering.
3. 3Add the chicken in a single layer and sear until deeply golden on both sides, about 4 minutes per side; transfer to a plate.
4. 4Lower heat to medium, add the diced onion to the same pot, and cook until softened and lightly browned, stirring often, about 5 minutes.
5. 5Stir in the minced garlic, grated ginger, and jalapeño; cook until fragrant, about 1 minute.
6. 6Pour in the crushed tomatoes and scrape up any browned bits from the bottom of the pot.
7. 7Whisk the peanut butter into the chicken broth until smooth, then pour the mixture into the pot along with the cubed sweet potato and cayenne.
8. 8Return the seared chicken and any accumulated juices to the pot, bring to a gentle simmer, then cover and cook over medium-low heat until the sweet potato is tender and chicken reaches 165°F internally, 20 to 25 minutes.
9. 9Remove the lid, shred the chicken directly in the pot with two forks if desired, then stir in the spinach until just wilted, 1 to 2 minutes.
10. 10Taste and adjust seasoning with more salt or cayenne.
11. 11Ladle into bowls, top with chopped peanuts and cilantro, and serve with lime wedges for squeezing.