Ghanaian Groundnut Chicken Stew

Ingredients

• 1 1/2 pounds boneless skinless chicken thighs, cut into pieces
• 1 teaspoon kosher salt, divided
• 1 tablespoon vegetable oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 tablespoon grated fresh ginger
• 1 teaspoon ground cumin
• 1 can (14 ounces) diced tomatoes
• 3 cups low-sodium chicken broth
• 1/2 cup natural creamy peanut butter
• 1 medium sweet potato, peeled and cubed
• 4 cups baby spinach
• Cooked rice and roasted peanuts, for serving

Steps

1. Season chicken with 1/2 teaspoon salt. Heat oil in a Dutch oven and brown chicken for 4 minutes per side; transfer it to a plate.
2. Cook onion for 5 minutes, then add garlic, ginger, and cumin for 30 seconds.
3. Add tomatoes, broth, peanut butter, and remaining salt; whisk until smooth and bring to a simmer.
4. Return chicken and add sweet potato. Cover and simmer for 20 minutes until chicken reaches 165°F (74°C) and potatoes are tender.
5. Stir in spinach until wilted and simmer uncovered for 3 minutes to thicken.
6. Serve over rice with roasted peanuts.

Allergen note: Contains peanuts.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.