West African-Style Peanut Stew

Factors:

⅓ cup vegetable oil
2 lb. bone-in rooster thighs, pores and skin discarded, patted dry with paper towels
Kosher salt
1 mountainous yellow onion, finely chopped
¼ cup finely chopped ginger
4 dried chiles de árbol
1 tsp. ground coriander
1 tsp. ground turmeric
½ tsp. freshly ground shaded pepper
½ tsp. ground cumin
¼ tsp. ground cinnamon
¼ tsp. fenugreek seeds
3 total cloves
2 Tbsp. tomato paste
¾ cup silent salted peanut butter
4 cups homemade rooster stock or low-sodium rooster broth
1 cup canned diced tomatoes
1 medium eggplant (about 1 lb.), peeled and decrease into 1-in. cubes
10 okra pods (about 4 oz.), decrease into 1-in. lengths
Steamed white rice, for serving
1 recent crimson chile, corresponding to peri-peri or fowl’s-sight, thinly sliced
Roasted salted peanuts, coarsely chopped, for garnish