West African Style Peanut Stew
Ingredients
- ⅓ cup vegetable oil
- 2 lb. bone-in chicken thighs, skin discarded, patted dry with paper towels
- Kosher salt
- 1 large yellow onion, finely chopped
- ¼ cup finely chopped ginger
- 4 dried chiles de árbol
- 1 tsp. ground coriander
- 1 tsp. ground turmeric
- ½ tsp. freshly ground black pepper
- ½ tsp. ground cumin
- ¼ tsp. ground cinnamon
- ¼ tsp. fenugreek seeds
- 3 whole cloves
- 2 Tbsp. tomato paste
- ¾ cup smooth salted peanut butter
- 4 cups homemade chicken stock or low-sodium chicken broth
- 1 cup canned diced tomatoes
- 1 medium eggplant (about 1 lb.), peeled and cut into 1-in. cubes
- 10 okra pods (about 4 oz.), cut into 1-in. lengths
- Steamed white rice, for serving
- 1 fresh red chile, such as peri-peri or bird’s-eye, thinly sliced
- Roasted salted peanuts, coarsely chopped, for garnish
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