Chicken stew simmered in a savory peanut sauce.
Pat the chicken dry and season it with 1 teaspoon salt and the black pepper. Let it rest for 10 minutes while preparing the vegetables.
Heat the oil in a heavy pot over medium-high heat. Brown the chicken in batches for 4-5 minutes per side until golden, then transfer it to a plate.
Reduce the heat to medium. Add the onion and bell pepper and cook for 6-8 minutes, stirring often, until soft and lightly colored.
Stir in the garlic, ginger, paprika, and cayenne for 30 seconds until fragrant. Add the tomato paste and cook for 1 minute.
Add the tomatoes and cook for 6-8 minutes until they collapse into a thick, glossy base.
Return the chicken and its juices to the pot. Add 1 1/2 cups stock, bring to a gentle boil, cover, and simmer over low heat for 30 minutes.
Whisk the peanut butter with the remaining stock until smooth, then stir it into the pot. Simmer uncovered for 12-15 minutes, stirring often, until the sauce coats a spoon and the chicken reaches 165 F.
Fold in the spinach and simmer for 2-3 minutes until wilted. Add the remaining salt, taste, and serve hot with sadza or rice.
Use unsweetened natural peanut butter so the sauce stays savory. Stir often after adding it because peanut sauces can catch on the bottom. Serve with sadza, rice, or boiled sweet potatoes.
6 servings
1 chicken portion with 1 cup stew
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.