A hearty and flavorful stew inspired by African cuisine, combining tender chicken with the rich taste of peanut butter and aromatic spices.
Heat the olive oil in a large Dutch oven over medium heat.
Ensure the oil is hot before adding ingredients to prevent sticking.
Add the chopped onion and minced garlic to the pot and sauté until the onion is translucent.
Stir frequently to avoid burning the garlic.
Stir in the curry powder and red pepper flakes, cooking for an additional minute to release their aroma.
Toasting spices enhances their flavor.
Add the chicken pieces to the pot and brown them on all sides.
Browning the chicken adds depth to the stew's flavor.
Pour in the chicken broth and bring to a boil. Reduce the heat, cover, and simmer for 20 minutes.
Simmering allows the chicken to cook through and the flavors to meld.
Stir in the peanut butter and diced tomatoes, mixing well.
Ensure the peanut butter is fully dissolved for a smooth consistency.
Add the diced potatoes and continue to simmer until they are tender, about 15 minutes.
Cut the potatoes into uniform pieces for even cooking.
Season the stew with salt and pepper to taste, then serve hot.
Taste the stew before serving to adjust the seasoning.
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