Chicken Mafé with Peanut Butter Stew

Steps

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1. 1
   Combine a splash of peanut oil in a bowl with salt, pepper, ginger, smoked paprika, turmeric, and chili powder, then add tomato paste and peanut butter, mix well, and stir in the tomato passata until fully blended.
   ▶ ≈0:06
2. 2
   Coat each of the 5 chicken thighs thoroughly with the marinade, ensuring they are well covered.
   ▶ ≈1:06
3. 3
   Place the marinated chicken thighs in a skillet and cook for about 15 minutes, turning regularly to ensure even cooking on both sides; set aside.
   ▶ ≈1:25
4. 4
   Mince the onion and cook it in the same skillet, stirring frequently to absorb the flavors from the chicken and marinade, adding more peanut oil as needed.
   ▶ ≈1:35
5. 5
   Slice the carrot and dice the potato finely, then toss them in the remaining marinade until well coated.
   ▶ ≈2:14
6. 6
   When the onions turn translucent, mince the garlic and add the marinated potatoes and carrots to the skillet, stirring well to combine.
   ▶ ≈2:37
7. 7
   Pour in the poultry stock and stir gently, then return the cooked chicken thighs to the skillet.
   ▶ ≈2:57
8. 8
   Cover the skillet and simmer gently for about 45 minutes until everything is tender and cooked through.
   ▶ ≈3:15
9. 9
   Finish by chopping fresh cilantro and stirring it in gently, checking that nothing has stuck to the bottom and all ingredients are fully cooked.
   ▶ ≈3:32
10. 10
    Serve and enjoy.