Groundnut Stew From Equatorial Guinea Recipe

• 2 lbs chicken thighs, bone-in, skinless
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 2 tbsp peanut oil
• 1 large yellow onion, finely chopped
• 4 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1 Scotch bonnet pepper, seeded and minced
• 1 red bell pepper, diced
• 2 medium tomatoes, peeled and chopped
• 1/2 cup tomato paste
• 1 cup natural creamy peanut butter
• 4 cups chicken stock
• 2 medium sweet potatoes, peeled and cubed
• 1/2 lb baby spinach leaves
• 1/2 tsp smoked paprika
• 1/2 tsp ground coriander
• 1/4 cup roasted peanuts, roughly chopped (for garnish)
• 2 tbsp fresh cilantro, chopped (for garnish)

Groundnut Stew From Equatorial Guinea Instructions

1. Pat the chicken thighs dry with paper towels, then season them evenly with kosher salt and freshly ground black pepper on both sides.
2. Heat the peanut oil in a large heavy-bottomed pot over medium-high heat. Once hot, add the chicken thighs in batches, browning them for about 3-4 minutes per side. Remove the browned chicken and set aside.
3. Add the finely chopped yellow onion to the same pot and sauté for 4-5 minutes, stirring frequently, until the onion is soft and translucent.
4. Stir in the minced garlic, grated ginger, and minced Scotch bonnet pepper. Cook for 1 minute, stirring constantly, until fragrant.
5. Add the diced red bell pepper and cook for another 2 minutes, stirring occasionally.
6. Stir in the peeled and chopped tomatoes and tomato paste. Cook for 3-4 minutes, allowing the tomatoes to break down and the mixture to thicken slightly.
7. Sprinkle in the smoked paprika and ground coriander, stirring to combine with the tomato mixture.
8. Return the browned chicken thighs to the pot, nestling them into the tomato mixture.
9. Pour in the chicken stock, scraping up any browned bits from the bottom of the pot. Bring the mixture to a gentle simmer.
10. In a medium bowl, whisk together the natural creamy peanut butter with about 1 cup of the hot chicken stock from the pot until smooth. Pour this peanut mixture back into the pot and stir well to combine.
11. Add the peeled and cubed sweet potatoes to the pot, making sure they are submerged in the liquid.
12. Reduce the heat to low, cover the pot, and let the stew simmer gently for 35-40 minutes, stirring occasionally, until the chicken is cooked through and the sweet potatoes are tender.
13. Uncover the pot and stir in the baby spinach leaves. Cook for 2-3 minutes, until the spinach is wilted and incorporated into the stew.
14. Taste the stew and adjust seasoning with additional salt or pepper if needed.
15. Ladle the stew into bowls and garnish each serving with a sprinkle of roughly chopped roasted peanuts and fresh chopped cilantro before serving.