👨‍🍳 تعليمات

1. 1

   Season the chicken pieces with salt and black pepper. In a large pot or Dutch oven, heat vegetable oil over medium-high heat. Brown the chicken pieces on all sides. Remove chicken and set aside.

2. 2

   In the same pot, add the chopped onion and sauté until softened, about 5 minutes. Add minced garlic and grated ginger, and cook for another minute until fragrant.

3. 3

   Stir in the tomato paste and cook for 1-2 minutes, stirring constantly. Add the diced tomatoes (with their juice) and crumbled Maggi cubes. Bring to a simmer.

4. 4

   In a separate bowl, whisk the peanut butter with about 1 cup of the chicken broth until smooth. This prevents lumps.

   💡 نصائح احترافية: Warming the peanut butter slightly can make it easier to mix.
5. 5

   Add the peanut butter mixture to the pot, along with the remaining chicken broth and the whole scotch bonnet pepper. Stir well to combine.

   💡 نصائح احترافية: Leave the scotch bonnet whole to infuse flavor without making the sauce excessively spicy. Remove before serving if desired.
6. 6

   Return the browned chicken pieces to the pot. Bring the stew to a gentle simmer, then reduce heat to low, cover, and cook for 30-40 minutes, or until the chicken is tender and cooked through. Stir occasionally to prevent sticking.

7. 7

   Taste and adjust seasoning with salt and pepper if needed. If the sauce is too thick, add a little more broth or water. If too thin, simmer uncovered for a few more minutes.

   💡 نصائح احترافية: The sauce should be rich and creamy.
8. 8

   Serve hot, garnished with fresh cilantro or parsley. This dish is traditionally served with rice, fufu, or attieke.

   💡 نصائح احترافية: Remove the whole scotch bonnet pepper before serving if you prefer less heat.