👨‍🍳 作り方

1. 1

   In a small bowl, combine black pepper, cayenne pepper, and 1 tsp salt. Pat chicken dry and toss with half of the seasoning mix and 1 tbsp of vegetable oil. Let marinate for at least 15 minutes at room temperature or up to 2 hours in the refrigerator.

2. 2

   Heat the remaining 2 tbsp of vegetable oil in a large Dutch oven or pot over medium heat. Add the marinated chicken in a single layer and cook until golden brown on all sides, about 5-6 minutes per side. Remove chicken and set aside.

3. 3

   Add the chopped onion and remaining seasoning mix to the pot. Cook, stirring occasionally and scraping up any browned bits, until softened, about 5 minutes. Add the minced garlic and ginger and cook until fragrant, about 1 minute.

4. 4

   Stir in the tomato paste and cook for 1 minute until slightly darkened. Add the diced tomatoes (with their juice), sweet potato, and carrots. Stir to combine.

5. 5

   In a separate bowl, whisk together the peanut butter and 1 cup of chicken broth until smooth. Add this mixture to the pot along with the remaining 3 cups of chicken broth. Bring to a simmer.

6. 6

   Return the browned chicken to the pot. Reduce heat to medium-low, cover, and simmer for 45-60 minutes, or until the sweet potatoes and carrots are tender and the chicken is cooked through. Stir occasionally, adding more broth or water if the stew becomes too thick.

7. 7

   Taste and adjust seasoning with salt and pepper if needed. Stir in chopped cilantro just before serving.

8. 8

   Serve hot over steamed rice or millet porridge, garnished with chopped peanuts.

   💡 プロのコツ: Traditionally served with rice, millet, or cornmeal mush.