approximately 4 lbs chicken pieces of choice (I used bone-in skin, with skin breasts and boneless, skinless thighs), patted dry and sprinkled with salt and pepper
2 cups peanut butter (I used creamy Jiff)
1-2 T vegetable oil
2 large onions, chopped
2 lbs crimini mushrooms
2 sweet bell peppers, chopped
6-8 cloves garlic, minced
½ t paprika
½ t cumin
½ t cinnamon (cassia)
2-3 T tomato paste from a double strength tube (use a bit more if from can)
2 15-oz cans of diced or whole tomatoes--if you use whole, gently squeeze each one to help break it up
4 cups chicken stock
salt and pepper to taste
apple cider vinegar to taste
white rice for accompanying the stew
Instructions
Preheat the oven to 300 F.
Heat a large Dutch oven over medium high heat. Add the oil and brown the chicken in batches until it is lightly browned. Remove from the pot and set aside.
Put the onions in the pot with a pinch of salt. If more liquid is needed to deglaze the pot, add a splash of cider vinegar. Brown the onions, about 8 minutes. Add the garlic and cook an additional minute. Add the paprika, cumin and cinnamon and toss for 30 seconds. Then add the mushrooms with a pinch of salt and cook until their liquid is released and they are browning.
Add the tomato paste with the peanut butter and cook, stirring, until the peanut butter melts and mixes in with the vegetables. Pour the stock into the pot and stir to mix. Then add the chicken back in and bring to a boil. Cover and place it in the oven to cook for 45 minutes, or until the chicken is cooked through. Taste for salt and pepper before serving. If the stew tastes dull or too heavy, add some cider vinegar to wake it up. Serve over basmati or Texmati rice.
Recipe by The Spiced Life at https://www.thespicedlife.com/red-gold-tomatoes-giveaway-african-peanut-chicken-stew/