Maafe (West African Peanut Stew)

Instructions

1. Pat dry the chicken thighs and season them with Salt and Black pepper from the Chicken group.
2. In a large Dutch oven or heavy-bottomed pot, heat 1 tbsp Vegetable oil from the Chicken group over medium-high heat. Sear the chicken for 3-4 minutes per side until browned. Remove chicken from the pot and set aside.
3. Reduce heat to medium. Add the Yellow onion to the pot and cook for 5-7 minutes until softened, scraping up any browned bits from the bottom.
4. Add the Garlic, Fresh ginger, and Red bell pepper from the Aromatics & Vegetables group. Cook for another 3-5 minutes until fragrant.
5. Stir in the Tomato paste and Spices (Ground cumin, Ground coriander, Smoked paprika, Cayenne pepper) from their respective groups. Cook for 2 minutes, stirring constantly.
6. Return the chicken to the pot. Add the Diced tomatoes, Chicken broth, and Peanut butter from the Stew Base group. Stir well until the peanut butter is fully dissolved.
7. Bring the stew to a simmer, then reduce heat to low, cover, and cook for 20 minutes.
8. Add the Sweet potatoes from the Aromatics & Vegetables group to the pot. Stir, re-cover, and continue to simmer for another 20-25 minutes, or until the chicken is cooked through and the sweet potatoes are tender.
9. Remove from heat. Stir in the Lime juice from the Stew Base group. Taste and adjust seasoning as needed.
10. Ladle the stew into bowls and garnish with Fresh cilantro from the Garnish group. Serve hot, traditionally with rice or couscous.