👨‍🍳 作り方

1. 1

   Season the chicken pieces with salt, black pepper, and cumin. Set aside.

   💡 プロのコツ: Allowing the chicken to marinate for at least 30 minutes enhances flavor.
2. 2

   Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Brown the chicken pieces on all sides until golden. Remove chicken and set aside.

3. 3

   In the same pot, add the chopped onions and sauté until softened, about 5-7 minutes.

4. 4

   Add minced garlic and grated ginger, sauté for another minute until fragrant.

5. 5

   Stir in the diced tomatoes and tomato paste. Cook for 5 minutes, allowing the tomatoes to break down.

6. 6

   Add the peanut butter and stir until it forms a smooth paste with the tomato mixture. If using, add the chopped scotch bonnet pepper.

   💡 プロのコツ: Ensure the peanut butter is well incorporated to avoid lumps.
7. 7

   Pour in the chicken broth and bring the mixture to a simmer, stirring to combine. Add the dried thyme.

   💡 プロのコツ: Gradually add broth to achieve desired sauce consistency.
8. 8

   Return the browned chicken pieces to the pot. Ensure they are submerged in the sauce. Cover the pot and reduce heat to low.

   💡 プロのコツ: Simmering on low heat allows the chicken to become tender and absorb the flavors.
9. 9

   Simmer for 1 hour, or until the chicken is cooked through and tender. Stir occasionally to prevent sticking.

10. 10

    Taste and adjust seasoning with salt and pepper if needed. Serve hot with rice, fufu, or plantains.

    💡 プロのコツ: Allow the stew to rest for a few minutes before serving for flavors to meld.