Groundnut (peanut) stew is savory, sweet, and rich. Its origins are in West Africa, where it remains a staple, but you see it in the Caribbean and even occasionally in the American South too. Traditionally made with raw African groundnuts,which are smaller than American peanuts, it is commonly made with peanut butter now. For a true West African experience, serve this with Foo Foo (page 473).

　　

Ingredients

makes 4 servings

　　2 tablespoons corn, grapeseed, or other neutral oil

　　8 chicken thighs, trimmed of excess fat

　　Salt and black pepper to taste

　　1 medium onion, chopped

　　One 1-inch piece fresh ginger, peeled and minced

　　1/2 teaspoon cayenne, or more to taste

　　1 1/2 cups chopped tomatoes (canned are fine)

　　1 quart chicken stock, preferably homemade (page 160)

　　3/4 cup natural peanut butter, preferably chunky

　　

Step 1

Put the oil in a deep skillet over medium-high heat. When it shimmers, put the chicken in the skillet, skin side down. Season with salt and pepper and brown well, rotating and turning them as necessary, 10 to 15 minutes. Transfer the meat to a plate and drain all but 2 tablespoons of the fat.

　　

Step 2

Add the onion and ginger and cook, stirring occasionally, until softened and fragrant, about 3 minutes. Stir in the cayenne and tomatoes and cook until the tomatoes have softened, about 5 minutes.

　　

Step 3

Return the chicken pieces to the casserole and add 3 1/2 cups chicken stock. Bring to a boil, then lower the heat and simmer until the chicken is cooked through and tender, 20 to 30 minutes.

　　

Step 4

Whisk or blend together the remaining chicken stock and the peanut butter; stir the mixture into the stew. Cook for another 20 minutes or so, then taste, adjust the seasoning, and serve.

　　The Best Recipes in the World by Mark Bittman. © 2005 by Mark Bittman. Published by Broadway Books. All Rights Reserved.MARK BITTMAN is the author of the blockbuster The Best Recipes in the World (Broadway, 2005) and the classic bestseller How to Cook Everything, which has sold more than one million copies. He is also the coauthor, with Jean-Georges Vongerichten, of Simple to Spectacular and Jean-Georges: Cooking at Home with a Four-Star Chef. Mr. Bittman is a prolific writer, makes frequent appearances on radio and television, and is the host of The Best Recipes in the World, a 13-part series on public television. He lives in New York and Connecticut.