Chicken Groundnut Stew

Description
Contributed by Jenn B aka Mom2Sam and Tiny at World Recipes Y-Group

Ingredients

 * 2 tablespoons oil
 * 3 to 4 pound chicken, cut into pieces
 * salt and freshly ground black pepper
 * 1 tablespoon butter
 * 2 onions, diced
 * 5 medium carrots or 3 cups, sliced ¼-inch thick on bias
 * 4 cloves garlic, mashed
 * 1 inch peeled ginger
 * 1½ cups chopped tomatoes
 * 6 cups chicken stock or broth, divided
 * 2 ounces fresh thyme leaves
 * 1 habanero, pierced
 * 1 cup smooth natural peanut butter
 * 2 tablespoons tomato paste
 * ½ cup roasted unsalted peanuts, chopped for garnish

Directions

 * 1) Heat 2 tablespoons oil in oven roasting pan.
 * 2) Season chicken pieces with salt and pepper and brown in hot pan, remove chicken from pan and set aside.
 * 3) Drain off excess fat.
 * 4) Add butter and sauté onions for five minutes or until soft.
 * 5) Add carrots (and any additional vegetables), garlic, ginger and tomatoes.
 * 6) Add 4 cups of hot chicken stock, thyme and habanero.
 * 7) In a separate bowl, whisk peanut butter and tomato paste into remaining 2 cups of stock and add to the pan.
 * 8) Add the chicken back to the pan.
 * 9) Bring to boil, then simmer for 2 to 2½ hours or until chicken falls from bones.
 * 10) Season with salt and pepper.
 * 11) Can be served with rice, potatoes or noodles.