Anti Inflammatory Classic Peanut Stew
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Learn more →Ingredients
4 servings
- 1.5 lb bone-in, skin-on chicken thighs (about 4 thighs)
- 1 tsp kosher salt, plus more to taste
- ½ tsp black pepper
- 2 tbsp neutral oil (such as canola or vegetable oil)
Chef's tipAvocado oil is neutral and handles high heat, making it a good all-purpose swap.Chef's tipAvocado oil is neutral and handles high heat, making it a good all-purpose swap. - 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 jalapeño, seeded and finely diced
- 2 tbsp tomato paste
- 1 can (14.5 oz) diced tomatoes
- 3 cups low-sodium chicken broth
- ¾ cup creamy peanut butter
- 1 tsp smoked paprika
- ½ tsp ground cumin
- 3 cups baby spinach or chopped collard greens
- 1 tbsp fresh lime juice
For serving
- cooked white rice or flatbread, for serving
Can be omittedcooked white rice
- chopped roasted peanuts, for serving (optional)
- fresh cilantro leaves, for serving (optional)
Instructions
- 1
Pat the chicken thighs dry with paper towels and season all over with 1 tsp kosher salt and 1/2 tsp black pepper.
- 2
Heat 2 tbsp neutral oil in a large Dutch oven over medium-high heat until shimmering. Add the chicken thighs skin-side down and sear, undisturbed, for 5–6 minutes until the skin is deep golden brown and releases easily from the pot. Flip and sear the second side for 3 minutes, then transfer the chicken to a plate. Leave the rendered fat in the pot.
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