West African Peanut Stew
Ingredients
- ⅓ cup canola oil
- 2 lb. bone-in chicken thighs, skinned
- Kosher salt, to taste
- ¼ cup finely chopped ginger
- 1 large yellow onion, finely chopped
- 4 chile de arbol
- 1 tsp. ground coriander
- 1 tsp. turmeric
- ½ tsp. ground cumin
- ½ tsp. ground black pepper
- ¼ tsp. ground cinnamon
- ⅓ tsp. fenugreek seeds
- 3 whole cloves
- 2 tbsp. tomato paste
- ¾ cup peanut butter
- 1 cup diced plum tomatoes
- 1 lb. eggplant, peeled and cut into 1″ cubes
- 4 oz. okra, cut into 1″-thick pieces
- 1 fresh red chile, sliced
- Roasted, chopped peanuts, for garnish
- Cooked white rice, for serving
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