cook: nigerian stew

Despite having just cooked Asian chicken and rice, I decided to cook another chicken dish even if meant Patrick would complain that he would be growing feathers from so much yard bird. Instead of poaching the chicken thighs this time, I browned them until the skins were crispy and removed the thighs from the pan, so I could then sautéed sliced onions in the fat.

Into the softened onions, went garlic and lots of grated ginger. And the starch component this time was sweet potatoes, which I'd peeled and cubed.

A West African stew or Nigerian maafe also requires cayenne, which I didn't have and so I substituted harissa. And next into the stew, cumin. And ground coriander for which I had to grind the seeds in my mortar and pestle.

Then crushed tomatoes and peanut butter and dry roasted peanuts. Because my stew needed spice, I also added hot smoked paprika. 

I always have to have a green vegetable, and kale was a good addition. I added the stems first.

And then the leafy greens. Lastly, a garnish of fresh coriander.

In retrospect, still not spicy enough. Crystal hot sauce to the rescue.