West African Peanut Stew

Substances:

• ⅓ cup canola oil
• 2 lb. bone-in chicken thighs, skinned
• Kosher salt, to taste
• ¼ cup finely chopped ginger
• 1 fine yellow onion, finely chopped
• 4 chile de arbol
• 1 tsp. floor coriander
• 1 tsp. turmeric
• ½ tsp. floor cumin
• ½ tsp. floor shaded pepper
• ¼ tsp. floor cinnamon
• ⅓ tsp. fenugreek seeds
• 3 entire cloves
• 2 tbsp. tomato paste
• ¾ cup peanut butter
• 1 cup diced plum tomatoes
• 1 lb. eggplant, peeled and lower into 1″ cubes
• 4 oz. okra, lower into 1″-thick pieces
• 1 novel crimson chile, sliced
• Roasted, chopped peanuts, for garnish
• Cooked white rice, for serving

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