Cook’s Notes: Peanut butter stews abound all over the African continent.
Their spiciness ranges from five-alarm to a warm glow, and this one falls
in between.

2 tablespoons olive oil
9 chicken thighs (about 3 pounds)
2 medium onions
2 garlic cloves, minced
1 teaspoon curry powder
1/2 teaspoon dried thyme
2 bay leaves
1/2 teaspoon salt
1/4 teaspoon cayenne pepper, or to taste
3 cups chicken broth, homemade or canned
2 (9-ounce) cans tomato sauce
3/4 cup unsalted sugarless peanut butter

Heat the oil in a 5-quart Dutch oven. In batches, add the chicken and cook
over medium-high heat, turning often, until browned on all sides, about 6
minutes per batch. Transfer the chicken to a plate and set aside. Add the
onions to the Dutch oven and cook, stirring, until lightly browned, about
5 minutes. Add the garlic, curry powder, thyme, bay leaves, salt, and
cayenne. Stir for 1 minute; stir in the chicken broth and tomato sauce.
Return the chicken thighs to the Dutch oven and bring to a simmer. Reduce
the heat to medium-low, cover tightly, and simmer until the chicken shows
no sign of pink at the bone when prodded with the tip of a sharp knife,
about 45 minutes. In a small bowl, blend the peanut butter with about 1
cup of the cooking liquid. Stir this mixture back into the sauce, and cook
until heated through, about 2 minutes. Serve immediately.