Cooking Instructions:

Begin by seasoning the chicken thighs with salt, black pepper, and paprika. Heat the vegetable oil in a large pot or Dutch oven over medium heat. Once hot, add the chicken thighs and brown them on all sides.

Once browned, remove the chicken from the pot and set it aside.

In the same pot, add the chopped onion and sauté until soft and translucent, about 5 minutes. Then, add the minced garlic and grated ginger, stirring for another minute until fragrant.

Next, add the diced red bell pepper and canned diced tomatoes to the pot. Cook the mixture for approximately 5-7 minutes, until the peppers and tomatoes have softened.

Stir in the peanut butter, mixing it well with the vegetable mixture. Allow it to cook for 2-3 minutes to meld the flavors together.

Return the browned chicken to the pot, then pour in the chicken broth. Add the bay leaves and cayenne pepper, stirring to combine. Bring the stew to a simmer, then reduce the heat to low, cover the pot, and let it simmer for 45-60 minutes.

Stir occasionally to ensure even cooking.

Once the chicken is tender and fully cooked, adjust the seasoning with salt and additional cayenne pepper if necessary. Remove the bay leaves before serving.

Serve the stew hot over cooked rice or couscous, and garnish with chopped fresh cilantro for an added burst of flavor.

Extra Tips:

For a more customized stew, feel free to add other vegetables such as carrots, sweet potatoes, or spinach.

You can also adjust the spice level by modifying the amount of cayenne pepper according to your preference. This stew can be made ahead of time and reheated, as the flavors deepen and improve after a day in the refrigerator.

Enjoy this comforting dish with your favorite sides for a complete meal!