Name: West African peanut stew
Total time: 1 h
Yield: 6 servings
Cuisine: African
Ingredients: 2 lb Boneless skinless chicken thighs; 0.8 cup Natural peanut butter; 2 Sweet potatoes; 1 Yellow onion; 4 cloves Garlic; 1 inch Fresh ginger; 15 oz Diced tomatoes; 2 tbsp Tomato paste; 4 cups Chicken broth; 1 Habanero pepper; 1 bunch Collard greens; 2 cups Long-grain white rice; 0.3 cup Roasted peanuts; 1 bunch Fresh cilantro; 2 tbsp Vegetable oil; 2 tsp Salt

West African peanut stew

Maafe — chicken and sweet potato in a rich, gently spicy peanut and tomato sauce.

How many people are eating

Written for 6. Everything below is scaled to 6.

What goes on the list — untick anything you have

2 lb Boneless skinless chicken thighs
0.8 cup Natural peanut butter(unsweetened, just peanuts and salt)
2 Sweet potatoes
1 Yellow onion
4 cloves Garlic
1 inch Fresh ginger
15 oz Diced tomatoes
2 tbsp Tomato paste
4 cups Chicken broth
1 Habanero pepper(left whole for gentle heat; or 1/2 tsp cayenne)
1 bunch Collard greens(or a 5 oz bag of spinach)
2 cups Long-grain white rice
0.3 cup Roasted peanuts
1 bunch Fresh cilantro
2 tbsp Vegetable oil· most people have this
2 tsp Salt· most people have this

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How to cook it · about 60 minutes

Cut the chicken into 2-inch pieces and season with 1 tsp salt. Peel the sweet potatoes and cut into 1-inch cubes.
Heat the oil in a large pot over medium-high heat and brown the chicken for 5 to 6 minutes. Lift it out.
Lower the heat to medium. Cook the chopped onion 5 minutes, then stir in the grated garlic, grated ginger and tomato paste for 1 minute.
Whisk the peanut butter into 1 cup of the warm broth until smooth, then add it to the pot with the rest of the broth, the diced tomatoes, the sweet potatoes, the whole habanero and the chicken. Bring to a simmer.
Cook partly covered on low for 30 minutes, stirring often because peanut sauce catches on the bottom, until the sweet potato is tender and the sauce is thick. Start the rice according to the package now.
Strip the collard leaves from their stems, slice them thin, and stir them into the stew for the last 8 minutes. Fish out the habanero, and taste for salt.
Serve over the rice, topped with chopped roasted peanuts and cilantro.

Amounts are on the list above — they change with the number of people; the steps do not.