West African Groundnut Stew

Instructions

1. Season the chicken
   Pat the chicken thighs dry with paper towels. Season generously with salt and pepper on both sides. Allow to sit at room temperature for 15 minutes before cooking.
2. Brown the chicken
   Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Working in batches if necessary, brown the chicken thighs on both sides, about 3-4 minutes per side. Remove and set aside.
3. Create the aromatic base
   Reduce heat to medium and add the onions to the same pot. Cook until softened and translucent, about 5 minutes. Add the garlic, ginger, and tomato paste, stirring constantly for 1-2 minutes until fragrant. Stir in the ground coriander.
4. Build the stew
   Add the diced tomatoes with their juice, scraping the bottom of the pot to release any browned bits. Pour in the chicken broth and bring to a simmer. Return the chicken to the pot, reduce heat to low, cover, and simmer for 30 minutes.
5. Add vegetables
   Add the sweet potatoes, bell pepper, and scotch bonnet pepper to the pot. Continue to simmer, covered, for 15 minutes until the sweet potatoes are just tender.
6. Incorporate the peanut butter
   In a medium bowl, whisk the peanut butter with 1 cup of the hot broth from the pot until smooth. Gradually pour this mixture back into the pot, stirring continuously to prevent lumps. Simmer uncovered for 10 minutes until the stew thickens slightly.
7. Finish with greens
   Stir in the chopped collard greens or spinach and cook for an additional 5 minutes until the greens are wilted. Taste and adjust seasoning with salt and pepper as needed.
8. Serve
   Remove the chicken pieces and pull the meat off the bones if desired, returning the meat to the stew. Serve hot over steamed rice or with fufu, plantains, or crusty bread for dipping.