West African Chicken and Peanut Stew

This stew has everything going on. It's sweet yet fiery, crunchy yet smooth. It has been

adapted from The Soul of a New Cuisine: A Discovery of the Foods and

Flavors of Africa by New York chef Marcus Samuelsson.

2 white onions, halved, sliced
2 carrots, peeled, cut in 1-inch pieces
2 scotch bonnet chilies, halved, seeds and ribs removed
3-inch piece ginger, peeled, thinly sliced
2 bay leaves
6 peppercorns
4 cups water
8 boneless, skinless chicken thighs, each cut into 4 pieces
2 cups unroasted, unsalted peanuts
3 tbsp olive oil
2 baking potatoes, peeled, cut into 1-inch cubes
4 tomatoes, quartered, or 2 cups drained, chopped canned tomatoes
1 tsp salt
1 lb (450 g) spinach, tough stems removed

In large pot, combine onions, carrots, chilies, ginger, bay leaves, peppercorns and water. Bring to boil over high heat. Reduce heat to medium. Add chicken. Simmer 20 minutes or until cooked through. Remove chicken to plate. Discard bay leaves.Using immersion blender, or in blender or food processor in batches, purée remaining vegetables and liquid.In large skillet over medium heat, toast peanuts until golden and fragrant. Transfer to bowl; cool 10 minutes. Grind 1 cup peanuts in food processor into paste.

In same skillet, heat oil over medium. Add potatoes. Cook, stirring, until golden, about 15 minutes. Add chicken. Cook, stirring, 10 minutes to brown.Bring puréed vegetables and broth to boil over high heat. Add ground peanuts, remaining 1 cup whole peanuts. Whisk until well combined. Add chicken, potatoes and tomatoes. Cook 5 minutes. Season with salt. Stir in spinach, in batches if necessary, until wilted. (Alternately, add spinach and cover until wilted.)

Makes 8 servings.