👨‍🍳 作り方

1. 1

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

   💡 プロのコツ: Allow chicken to marinate for at least 15 minutes.
2. 2

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

3. 3

   Add chopped onions to the pot and sauté until softened, about 5-7 minutes.

4. 4

   Stir in minced garlic and grated ginger, cooking for another minute until fragrant.

5. 5

   Add crushed tomatoes and cook for about 5 minutes, stirring occasionally.

6. 6

   In a separate bowl, whisk the peanut butter with the chicken broth until smooth. Pour this mixture into the pot.

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

   Return the browned chicken to the pot. Add the chopped scotch bonnet pepper if using.

   💡 プロのコツ: Handle scotch bonnet with care and wash hands thoroughly afterward.
8. 8

   Bring the stew to a simmer, then reduce heat to low, cover, and cook for 30-40 minutes, or until chicken is tender and the sauce has thickened.

   💡 プロのコツ: Stir occasionally to prevent sticking.
9. 9

   Taste and adjust seasoning with salt and pepper if needed. Serve hot.

   💡 プロのコツ: The stew should have a rich, savory, and slightly nutty flavor.