Mé Lon Togo’s Chicken and Peanut Stew

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Instructions

Step 2

In a Dutch oven, combine chicken thighs, onion, garlic, ginger, salt, fennel seeds, and cayenne pepper. Make sure all thighs are evenly coated with spices and aromatics. Cover the pot, place on stove, and turn the heat to high. Once the mixture begins to steam, reduce the heat to medium-low, add 1/2 cup water, and stir. Cover and cook until very tender, about 40 minutes.

Step 3

Turn off heat. Remove the thighs from the pot and arrange, skin side up, on a baking sheet. Transfer the sheet to the top rack of the oven and broil on high until the skin crisps and turns golden brown. Watch the chicken constantly, because this happens quickly. Once the chicken turns golden brown on the top, remove from the oven and set aside.

Step 4

Set the Dutch oven over medium-high heat. Add the chopped tomato and the tomato paste. Stir and bring to a boil until the tomato is dissolved, about 10 minutes. Add remaining 1 1/2 cups water and the peanut butter. Cook, stirring, until the sauce becomes creamy. Add chicken thighs back to the pot, submerging halfway. Simmer on low for 10 minutes. Add more water if needed. Serve in bowls, garnished with cilantro and peanuts.