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This comforting stew features chicken, aromatics, tomatoes, spices and peanut butter.  


2 pounds bone-in, skin-on chicken thighs, about 4 

2 cups water 

1 cup chopped onion 

1 large garlic clove, minced 

1/2 cup diced carrots 

1 teaspoon salt plus more as needed 

4 whole black peppercorns 

1 bay leaf 

1/4 cup peanut butter 

2 cups undrained chopped canned tomatoes (a 15 1/2-ounce can will do) 

1/4 teaspoon fresh minced ginger 

1/4 teaspoon curry powder 

1/8 teaspoon cayenne pepper 

1/8 teaspoon crushed red pepper flakes 

2 tablespoons dry white wine (optional) 

freshly cooked rice, for serving


Trim the excess fat from the chicken thighs. Combine chicken, water, onion, garlic, carrots, salt, peppercorns and bay leaf in a soup pot or Dutch oven. Bring to a boil over medium-high flame, then reduce to medium-low and simmer, covered, for about 45 minutes.

Remove chicken to a plate and let cool slightly. Discard bay leaf.

In a small bowl, stir about 1/2 cup of broth into the peanut butter and mix until smooth. Add peanut butter mixture to pot, along with the tomatoes, ginger, curry powder, cayenne pepper, crushed red pepper flakes and white wine, if using. Bring to a boil, then reduce heat and simmer partially covered for 20 minutes to let the flavors meld, skimming off fat with a spoon if necessary.

Meanwhile, cook rice. Also meanwhile, separate the chicken meat from the skin and the bones. Cut the chicken into bite-sized chunks and return to the pot to warm through. Taste and adjust seasoning with salt.

Spoon rice into bowls and top with the stew.

Recipe adapted by Vanessa Gray-Douglas. Original recipe from the cookbook “Jubilee: Recipes from Two Centuries of African American Cooking,” posted on