Nketia Fla (Peanut Stew With Chicken)

• 2 tablespoons corn oil (or other neutral oil)
• 8 chicken thighs, trimmed of excess fat
• salt and pepper, to taste
• 1 medium onion, chopped
• 1 inch piece ginger, peeled and minced
• 1/2 teaspoon cayenne
• 1 1/2 cups chopped tomatoes (canned is fine)
• 1 quart chicken stock
• 3/4 cup chunky peanut butter

1. Heat the oil in a deep skillet over medium/high heat.
2. Add the chicken skin side down.
3. Season with salt and pepper and turn and rotate them as necessary until well browned, about 10-15 minutes.
4. Put the meat on a plate and set aside.
5. Leave only 2 tablespoons of fat in pan.
6. Add onion and ginger to pan and cook stirring occasionally until softened, about 3 minutes.
7. Stir in the cayenne and tomatoes and cook for about 5 more minutes.
8. Return the chicken to the pan and add 3 1/2 cups of the stock.
9. Bring to a boil and then lower heat to a simmer for 20-30 minutes, until chicken is cooked through and tender.
10. Whisk together the remaining chicken stock and the peanut butter and stir the mixture into the stew.
11. Cook for another 20 minutes or so, then adjust seasonings to taste.

corn oil, chicken, salt, onion, ginger, cayenne, tomatoes, chicken, chunky peanut butter

Taken from www.food.com/recipe/nketia-fla-peanut-stew-with-chicken-455880 (may not work)