Ingredients
- 1 tsp. freshly ground black pepper
- 1/2 tsp. ground cumin
- 1/4 tsp. ground cardamom
- 4 tsp. kosher salt, divided
- 1 (2") piece of ginger, peeled, minced, divided
- 4 cloves garlic, minced, divided
- 3 tbsp. peanut or neutral oil, divided
- 1 1/2 lb. skinless, boneless chicken thighs
- 1 medium onion, finely chopped
- 2 medium carrots, peeled and cut into 1/2" pieces
- 1 Scotch bonnet pepper or habanero chile, halved
- 2 tbsp. chopped fresh thyme leaves, plus more for serving
- 2 tbsp. tomato paste
- 1 1/4 lb. Roma or beef steak tomatoes, finely chopped
- 1 c. smooth peanut butter
- 4 c. low-sodium chicken broth, divided
- 1 medium sweet potato, chopped into 1/2" pieces
- 2 tbsp. fish sauce
- 3 c. cooked white rice
- 3/4 c. chopped roasted peanuts, for serving
Directions
- 1
In a small bowl, combine pepper, cumin, cardamom, and 2 tsp. salt. In a medium bowl, combine 2 1/2 tsp. seasoning mix, half of ginger, half of garlic, and 1 tbsp oil. Pat chicken dry with paper towels and add to bowl, tossing to coat. Let chicken sit at room temperature at least 15 minutes or refrigerated up to 2 hours.
- 2
In a large Dutch oven or pot over medium heat, heat remaining 2 tbsp. oil. Arrange chicken in a single layer and cook, undisturbed, until a golden brown crust starts to form, 5 to 6 minutes per side. Transfer chicken to a plate.
- 3
In same pot, cook onion, carrot, and remaining seasoning mix, stirring occasionally and scraping up browned bits in bottom of pot, until softened, about 5 minutes. Add pepper and remaining ginger and garlic and cook, stirring, until fragrant, about 1 minute. Add thyme and tomato paste and cook, stirring frequently, until paste darkens in color, about 4 minutes. Add chopped tomatoes and 2 tsp. salt and cook, stirring occasionally and breaking up tomatoes with a wooden spoon, until mostly broken down, about 20 minutes.
- 4
In a large bowl or measuring cup, whisk peanut butter and 1 cup broth until smooth. Add remaining broth 1 cup at a time, whisking until smooth and combined. Add broth mixture and potatoes to pot, stirring to combine. Reduce heat to medium-low and simmer, stirring occasionally, until potatoes are tender and soup is thickened, about 30 minutes.
- 5
Chop chicken into bite-size pieces. Remove pepper from pot, then return chicken to pot. Add fish sauce and stir until chicken is heated through.
- 6
Divide rice among bowls. Ladle soup over rice and top with peanuts and thyme.
- 7
Make Ahead: Stew can be made 5 days ahead. Transfer to an airtight container and chill, or freeze up to 3 months.