👨‍🍳 Instruktioner

1. 1

   Season chicken pieces with salt and black pepper. Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Brown chicken in batches, ensuring not to overcrowd the pot. Remove chicken and set aside.

   💡 Proffstips: Browning the chicken adds depth of flavor.
2. 2

   Add sliced onion to the pot and sauté until softened, about 3-4 minutes. Add minced ginger and chopped garlic, sauté for another 1-2 minutes until fragrant.

3. 3

   Add cubed sweet potatoes to the pot and stir to combine with the aromatics. Cook for a few minutes.

4. 4

   Stir in crushed tomatoes, chicken stock, peanut butter, ground coriander, and cayenne pepper. Mix well until the peanut butter is fully incorporated.

   💡 Proffstips: Ensure the peanut butter is well dissolved to avoid lumps.
5. 5

   Return the browned chicken pieces to the pot. Bring the stew to a simmer, then reduce heat to low, cover, and cook for 90 minutes, or until chicken is tender and sweet potatoes are cooked through. Stir occasionally to prevent sticking.

   💡 Proffstips: Stirring is crucial, especially as the peanut butter can stick to the bottom of the pot.
6. 6

   Once cooked, remove chicken pieces to a separate bowl. Shred the meat off the bones, discarding skin and bones. Return the shredded chicken to the pot.

   💡 Proffstips: This step is optional; you can also leave the chicken in larger pieces.
7. 7

   Adjust seasoning with salt and black pepper to taste. Stir in chopped cilantro. Serve hot, garnished with chopped roasted peanuts.

   💡 Proffstips: A squeeze of lime juice can add a bright finish.