Chicken and Banana Peanut Stew

1.In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the chopped onion and sauté for about 5 minutes, until translucent.

2.Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.

3.Add the ground cumin, ground coriander, smoked paprika, and cayenne pepper, stirring well to combine and cook for 1-2 minutes to toast the spices.

4.Increase the heat to medium-high and add the chicken pieces to the pot. Season with salt and pepper, and cook until browned on all sides, about 5-7 minutes.

5.Pour in the diced tomatoes with their juices and the chicken broth, stirring to combine. Bring the mixture to a gentle simmer.

6.Reduce the heat to medium-low and stir in the creamy peanut butter until fully incorporated. Allow the stew to simmer for 10 minutes, stirring occasionally.

7.Add the sliced bananas and plantain pieces to the pot, gently stirring to combine. Simmer for an additional 15-20 minutes, or until the plantains are tender and the stew has thickened. Adjust seasoning with salt and pepper as needed.

8.Serve the stew over cooked white rice, garnished with chopped fresh cilantro.