I got those peppery fingers when I was making this last night…but I gotta say, this was so good, it was definitely worth it. And for the people reblogging that ragetoons thing and asking why I didn’t wash my hands — I DID. When you chop peppers without gloves, the spicy stuff gets in your skin and lingers there for a solid day or more, no matter how many times you wash them.

This is called West African Chicken & Peanut Stew…I don’t know how authentic it is, but it’s pretty delicious regardless. I didn’t measure ANYTHING so it’s definitely very forgivable!

INGREDIENTS:

1-2 Tbsp olive oil
3 chicken breasts, cut into bite-size pieces
1/2 red onion, chopped finely
2 Tbsp finely minced ginger root (I grated mine)
1-2 finely diced jalapenos (keep seeds in if you like a spicy kick, remove seeds if you don’t!)
1 tsp chili powder
1/2 tsp cinnamon
2 cups chicken stock
1/2 cup chunky peanut butter
2 Tbsp tomato paste
2 Tbsp apple cider vinegar
salt and fresh ground black pepper to taste
3-4 green onions (scallions) thinly sliced (optional)
toasted peanuts (for garnish, optional)

DIRECTIONS:

Heat olive oil in a heavy pan. Add onions and jalapenos, cook until slightly softened (1-2 minutes). Add spices and chicken, let brown and cook until nearly done (~5 minutes).

Add chicken stock, peanut butter, tomato paste, and apple cider vinegar, stir, and bring to a slight boil. When it comes to a boil, turn down heat and let it simmer for 10-15 minutes.

Serve over rice and garnish with toasted peanuts and chopped green onions.