West African Peanut Stew - The Local Palate

Ingredients

• 2 onions, roughly chopped
• 5 cloves of garlic, roughly chopped
• 1 inch piece of fresh ginger, peeled and chopped
• 1 serrano pepper
• 1 teaspoon smoked paprika
• 2 teaspoons ground coriander
• 1 teaspoon turmeric
• 2 teaspoons ground cumin
• 1 tablespoon of maple syrup
• 2 tablespoon peanut oil
• 2 pounds sweet potatoes, peeled and chopped into 1 inch cubes
• 1 pound bag of chopped collard greens
• 3 tablespoons tomato paste
• 3 cups crushed tomatoes
• 3 cups vegetable broth
• 1/2 cup smooth peanut butter
• 1 tablespoon lemon juice
• 4 chicken thighs, skin on
• 4 chicken legs, skin on
• 3 cups peanut oil
• 3 cups olive oil
• 1 shallot, sliced
• 4 cloves garlic, smashed
• 1 lemon, sliced
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 3 cups cooked brown rice, warm
• 1 pint cherry tomatoes, halved
• 1/2 cup fresh basil leaves, lightly torn
• 1/2 bunch fresh cilantro, lightly chopped
• 1 cup sliced green onions
• 1 cup roasted peanuts