👨‍🍳 Instruktioner

1. 1

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

   💡 Proffstips: Don't overcrowd the pot; sear in batches if necessary.
2. 2

   Add chopped onions to the pot and sauté until softened, about 5-7 minutes. Stir in minced garlic and grated ginger, cooking for another minute until fragrant.

   ⏱️ 8 minutes
3. 3

   Add crushed tomatoes and tomato paste to the pot. Cook, stirring frequently, for about 5 minutes to deepen the flavor and cook out the raw tomato taste.

   ⏱️ 5 minutes
4. 4

   In a separate bowl, whisk the peanut butter with a cup of the chicken broth until smooth. This helps prevent lumps in the stew.

   💡 Proffstips: Using warm broth can make it easier to achieve a smooth consistency.
5. 5

   Add the smooth peanut butter mixture to the pot along with the remaining chicken broth. Stir well to combine.

   💡 Proffstips: Ensure all ingredients are thoroughly mixed.
6. 6

   Return the seared chicken pieces to the pot. Add the whole, pierced scotch bonnet pepper (and bay leaves/paprika if using). Bring the stew to a simmer.

   💡 Proffstips: Piercing the pepper allows its flavor to infuse without making the stew overly spicy, unless you break it open.
7. 7

   Cover the pot, reduce heat to low, and let the stew simmer gently for at least 30-40 minutes, or until the chicken is cooked through and tender, and the sauce has thickened.

   ⏱️ 40 minutes

   💡 Proffstips: Stir occasionally to prevent sticking.
8. 8

   Taste and adjust seasoning with salt and pepper as needed. Remove the scotch bonnet pepper before serving. Serve hot with rice, fufu, or banku.

   💡 Proffstips: If the stew is too thick, add a little more broth or water. If too thin, simmer uncovered for a few more minutes.