👨‍🍳 作り方

1. 1

   Trim excess fat from chicken thighs, cut into bite-sized pieces, and set aside.

   💡 プロのコツ: Ensure pieces are relatively uniform in size for even cooking.
2. 2

   Heat olive oil in a large, heavy skillet over medium heat. Add chopped onion and sauté until soft and translucent, about 4-5 minutes.

3. 3

   Add minced ginger and sauté for an additional minute until fragrant. Then add minced garlic and cook for another minute.

4. 4

   Raise heat to medium-high, add chicken pieces, and cook, stirring constantly, until no longer pink on the outside, about 2-2.5 minutes.

   💡 プロのコツ: Don't overcrowd the pan; cook in batches if necessary.
5. 5

   Add ground coriander and cayenne pepper. Season lightly with salt and black pepper. Stir to combine.

   💡 プロのコツ: Adjust cayenne pepper to your spice preference.
6. 6

   Stir in the undrained diced tomatoes and cubed sweet potato. Combine well.

   💡 プロのコツ: Ensure sweet potato is evenly distributed.
7. 7

   In a small bowl, whisk together the peanut butter and chicken broth until smooth. This prevents lumps.

   💡 プロのコツ: Using warm broth can help the peanut butter dissolve more easily.
8. 8

   Pour the peanut butter mixture into the skillet. Stir to combine with the chicken and vegetable mixture. Bring to a simmer.

   💡 プロのコツ: Stir continuously as you add the peanut butter mixture.
9. 9

   Reduce heat to medium-low, cover the skillet, and simmer until the sweet potatoes are tender when pierced with a knife, about 12-15 minutes.

   💡 プロのコツ: Stir occasionally to prevent sticking.
10. 10

    Taste and adjust seasonings as needed. Remove from heat and stir in the chopped cilantro.

    💡 プロのコツ: Add more salt or pepper if required.
11. 11

    Transfer the stew to a serving dish. Garnish with chopped peanuts and extra cilantro. Serve hot with steamed rice or couscous.

    💡 プロのコツ: Ensure garnishes are evenly distributed.