Low-Carb West African Chicken and Peanut Stew

Ingredients

• 2 T olive oil
• 1/4 cup finely diced red onion
• 1 T finely minced ginger root
• 2 tsp. finely minced jalapeno
• Salt to taste
• 1 tsp. chile powder
• 1 cup chicken stock
• 1/2 cup chunky natural peanut butter
• 2 T tomato paste
• 1 T cider vinegar
• 3 cups diced, cooked chicken
• Fresh ground black pepper to taste
• 2 green onions, thinly sliced

Directions

1. Chop the red onion, ginger, and jalapeno very finely, then cut the chicken into rough pieces. Warm the oil in a heavy pan, then add the onion, ginger, and jalapenos. Sprinkle with salt and cook for about 2 minutes, stirring as they soften.
2. Stir in the chile powder and let it cook with the aromatics for about 1 minute more. Add the chicken stock, peanut butter, tomato paste, and apple cider vinegar, then stir everything together and bring the mixture just to a light boil.
3. The moment it begins bubbling, turn the heat down to the gentlest simmer. Add the chopped chicken, fold it in carefully, and simmer for 10-15 minutes. Try not to fuss with it too much as it cooks, since too much stirring will pull the chicken apart.
4. While the stew is simmering, rinse, dry, and slice the green onions. After 10-15 minutes, give the stew one more careful stir if the peanut butter oil has separated. Serve hot, topping each portion with plenty of sliced green onions.