West African Chicken and Peanut Stew with Sweet Potato

What you need

• 800 g (1 3/4 lb) bone-in chicken thighs, skin on
• 3 tbsp neutral oil
• 2 medium onions, chopped
• 3 cloves garlic, minced
• 2 cm (1 in) fresh ginger, peeled and grated
• 3 tbsp tomato paste
• 2 ripe tomatoes, chopped
• 120 g (1/2 cup) smooth unsweetened peanut butter
• 700 ml (3 cups) chicken stock, hot
• 1 scotch bonnet pepper, left whole
• 300 g (10 oz) sweet potato, peeled, cut into 3 cm (1 in) cubes
• salt, to taste
• black pepper, to taste
• steamed white rice, for serving

Method

Restated from the original video

1. 1

   Season the chicken all over with salt and pepper.

2. 2

   Heat the oil in a large heavy pot over medium-high heat. Brown the chicken skin side down until deep golden, 5-6 min, then turn and brown 3 min more. Move it to a plate.

3. 3

   Lower the heat to medium. Cook the onions in the same pot, stirring, until soft and golden, 6-8 min.

4. 4

   Add the garlic and ginger and stir for 1 min.

5. 5

   Add the tomato paste and fry, stirring, until it darkens, about 2 min.

6. 6

   Add the tomatoes and cook until they collapse and the oil begins to separate from the sauce, 8 min.

7. 7

   Whisk the peanut butter with 250 ml (1 cup) of the hot stock until smooth, then stir it into the pot.

8. 8

   Add the remaining stock, the chicken with its juices and the whole scotch bonnet. Bring to a gentle simmer, partly cover and cook 15 min.

9. 9

   Add the sweet potato and simmer until it is tender and the chicken reaches 74 °C (165 °F) inside, 20-25 min. Stir occasionally so the peanut butter does not stick.

10. 10

    Lift out the scotch bonnet. Spoon off the red oil that rises to the top if it looks heavy. Taste and adjust the salt.

11. 11

    Serve in wide bowls over rice.

Imported from africanbites.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.