Chicken Groundnut Stew

This is my adaptation of the recipe for Lamb and Peanut Stew (Mafe) in Seductions of Rice, the wonderful cookbook by Jeffrey Alford and Naomi Duguid. I use boned, skin-on chicken thighs instead of lamb. I start by pan frying the chicken thighs. I then remove them to cool and fry the onions in the remaining fat. When the thighs are cool enough to handle, I remove the skin and cut the chicken into 1 inch chunks. I add them back to the pan during the last 15 minutes of cooking. I also like to grind my own peanut butter in the food processor. I process 2/3 cup of raw peanuts until they form a ball and ride on top of the blade.

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