Gabonese Groundnut Stew Recipe

• 2 lbs bone-in chicken thighs, skin removed
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 2 tbsp peanut oil
• 1 large yellow onion, finely diced
• 4 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1 Scotch bonnet pepper, seeded and minced (optional for heat)
• 1 red bell pepper, diced
• 2 medium carrots, sliced
• 1 can (14 oz) diced tomatoes, drained
• 1/2 cup natural creamy peanut butter
• 4 cups chicken stock
• 1 large sweet potato, peeled and cubed
• 1/2 lb okra, sliced
• 1 tsp smoked paprika
• 1/2 tsp ground coriander
• 1/2 tsp ground cumin
• 1/4 cup fresh cilantro, chopped (plus extra for garnish)
• Juice of 1 lime

Gabonese Groundnut Stew Instructions

1. Pat the chicken thighs dry with paper towels, then season them on all sides with the kosher salt and freshly ground black pepper.
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. Reduce the heat to medium. In the same pot, add the diced onion and sauté for 4-5 minutes until softened and translucent, scraping up any browned bits from the bottom.
4. Add the minced garlic, grated ginger, and minced Scotch bonnet pepper (if using). Stir and cook for 1 minute until fragrant.
5. Add the diced red bell pepper and sliced carrots. Sauté for another 3 minutes, stirring occasionally.
6. Stir in the drained diced tomatoes, smoked paprika, ground coriander, and ground cumin. Cook for 2 minutes, allowing the spices to bloom.
7. Return the browned chicken thighs to the pot, nestling them among the vegetables.
8. Pour in the chicken stock and bring the mixture to a gentle boil. Reduce the heat to low, cover, and simmer for 15 minutes.
9. While the stew simmers, place the peanut butter in a small bowl. Ladle about 1 cup of the hot broth from the pot into the bowl and whisk until smooth and fully combined.
10. Add the peanut butter mixture back into the pot, stirring well to incorporate.
11. Add the cubed sweet potato and sliced okra to the stew. Stir to combine, then cover and simmer for another 25-30 minutes, or until the chicken is cooked through and the vegetables are tender.
12. Remove the chicken thighs from the pot. Shred the meat off the bones using two forks, then return the shredded chicken to the stew and discard the bones.
13. Stir in the chopped cilantro and lime juice. Taste and adjust seasoning with additional salt or pepper if needed.
14. Simmer uncovered for 5 more minutes to allow the flavors to meld and the stew to thicken slightly.
15. Serve the stew hot, garnished with extra chopped cilantro if desired.