Pat the Bone-In Chicken Thighs dry and season generously with Salt and Black Pepper. Let rest while you prepare the base.
Heat 2–3 tablespoons of Red Palm Oil in a large heavy pot or Dutch oven over medium-high heat. When shimmering, add the chicken skin-side down and brown well, about 4–5 minutes per side. Work in batches if needed so the pieces don’t crowd. Transfer browned chicken to a plate and set aside.
Reduce heat to medium and add the chopped Onion to the pot. Sauté until softened and translucent, about 5–7 minutes.
Stir in minced Garlic, grated Ginger and finely chopped Scotch Bonnet Chili (use less if you prefer milder heat). Cook for 1–2 minutes until fragrant.
Add the Tomato Paste and cook, stirring frequently, for 2–3 minutes to deepen its flavour and remove rawness.
Pour in the Canned Chopped Tomatoes and bring the mixture to a gentle simmer, scraping any browned bits from the bottom of the pot.
Spoon in the Natural Peanut Butter and whisk or stir vigorously until it is fully incorporated into the tomato base, creating a smooth, creamy sauce.
Return the browned chicken and any accumulated juices to the pot, nestling the pieces into the sauce. Add enough Chicken Stock to just barely cover the chicken (start with about 1 to 1 1/2 cups) and bring to a simmer.
Lower the heat to maintain a gentle simmer, partially cover, and cook for 25–35 minutes, or until the chicken is cooked through and the sauce has thickened and melded. Stir occasionally and adjust consistency with extra stock or water if the stew becomes too thick.
Taste and adjust seasoning with more Salt and Black Pepper if needed. Remove from heat and let rest 5 minutes before serving.
Serve the groundnut stew over steamed rice, millet, or fufu, and garnish optionally with fresh herbs or a squeeze of lime for brightness.
