West African Peanut Stew

Ingredients

• ⅓ cup vegetable oil
• 2 lb. bone-in chicken thighs, skin discarded, patted dry with paper towels
• Kosher salt
• 1 large yellow onion, finely chopped
• ¼ cup finely chopped ginger
• 4 dried chiles de árbol
• 1 tsp. ground coriander
• 1 tsp. ground turmeric
• ½ tsp. freshly ground black pepper
• ½ tsp. ground cumin
• ¼ tsp. ground cinnamon
• ¼ tsp. fenugreek seeds
• 3 whole cloves
• 2 Tbsp. tomato paste
• ¾ cup smooth salted peanut butter
• 4 cups homemade chicken stock or low-sodium chicken broth
• 1 cup canned diced tomatoes
• 1 medium eggplant (about 1 lb.), peeled and cut into 1-in. cubes
• 10 okra pods (about 4 oz.), cut into 1-in. lengths
• Steamed white rice, for serving
• 1 fresh red chile, such as peri-peri or bird’s-eye, thinly sliced
• Roasted salted peanuts, coarsely chopped, for garnish