Chicken Peanut Stew
2 mediums white onions, sliced
2 carrots, peeled and cut into 1-inch pieces
One 3-inch piece ginger, peeled and sliced
2 bay leaves
4 cups water
4 boneless, skinless chicken thighs, each cut into 4 pieces
4 boneless, skinless chicken breasts, each cut into 4 pieces
3 tablespoons olive oil
2 baking potatoes, peeled and cut into 2-inch cubes
1 teaspoon salt
1 pound spinach, tough stems removed, washed
2 cloves garlic, minced
Combine the onions, carrots, chilies, ginger, bay leaves, peppercorns, and water in a medium pot and bring to a boil over high heat. Reduce the heat to medium, add the chicken thighs, and simmer, uncovered, for 15 minutes. Add the chicken breasts and simmer for another 10 minutes, or until the chicken is cooked through.
Heat the oil in a large sauté pan over medium heat. When it begins to shimmer, add the potatoes and sauté until they are golden brown, about 10 minutes. Add the chicken pieces and brown them on all sides, about 10 minutes. Add garlic for the last minute, stirring often. Remove the pan from the heat.
Serve with Yellow Rice.