- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
Cozy and hearty, this West African stew is seasoned with curry powder, thyme, and ginger.
Ingredient:
- 1 (28-ounce) can whole peeled tomatoes (undrained)
- 2 large red bell peppers, roughly chopped (about 1 1/2 cups)
- 3 cups finely chopped red onion (about 2 onions), divided
- 1/4 cup finely chopped peeled fresh ginger (about 1 [4-inch] piece), divided
- 2 to 3 fresh habanero chiles, stemmed and seeded, if desired
- 5 garlic cloves, peeled
- 3 pounds bone-in, skin-on chicken thighs (about 8 small thighs)
- 1 tablespoon curry powder
- 1 tablespoon dried thyme leaves
- 1 tablespoon kosher salt, divided
- 4 cups water
- 1 cup vegetable oil
- 2 tablespoons tomato paste
- 1 teaspoon Nigerian ata gigun (dry red pepper)
- Steamed white rice and fried sweet plantains, for serving (optional)
