This hearty West African-inspired stew with chicken, sweet potatoes, and peanuts is perfect for a chilly day.
This stew is justmadefor chicken thighs.
Why bother with the bones and skin at all?
Elise Bauer
They add a ton of flavor to the stew.
If you truly can’t take chiles, skip the cayenne.
They have more flavor and will hold up better with the flavors of the stew than breast meat.
Elise Bauer
Ingredients
Method
Heat the vegetable oil in a large soup pot set over medium-high heat.
Salt the chicken pieces well, pat them dry and brown them in the oil.
Don’t crowd the pot, so do this in batches.
Elise Bauer
Set the chicken pieces aside as they brown.
Bring to a simmer and taste for salt, adding more if needed.
Remove the chicken pieces and set them in a bowl to cool, until cool enough to touch.
Elise Bauer
Remove and discard the skin if you want, or chop it and put it back into the pot.
Shred the meat off the bones and put the meat back in the pot.
Stir in the cilantro and serve by itself, or with simple steamed rice.
Elise Bauer
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Elise Bauer
