Chicken Stew (Gambian Obe Tas)

Obe Ata is an over-the-top flavourful, West African soup, which is a bright tomato stew that incorporates floral habanero chiles and bell peppers. This version, which includes chicken and sweet potatoes is streamlined for the home cook.

¼ cup Canola or extra-virgin olive oil
4 chicken legs (thigh and drumstick; about 3 lbs total)
sea salt
2 red bell peppers, seeds and ribs removed, coarsely chopped
1 large onion, coarsely chopped
2 beefsteak tomatoes, seeds removed, coarsely chopped
2 habanero chiles, stemmed, halved, seeds removed
1 tsp. black pepper, freshly ground
2 cups chicken broth
2 small Japanese sweet potatoes or yams, sliced into ½" rounds (or 2 medium Yukon gold potatoes, cut into 1" pieces)
1 small bunch spinach, stems trimmed

To Serve:
cooked rice
sliced chives

Heat oil in a large Dutch oven over medium-high heat. Season chicken with salt and cook (skin side down), undisturbed, until skin is browned and crisp, 8-10 minutes. Turn and cook just until lightly browned, about 3 minutes longer. Using tongs, transfer chicken to a plate (it will not be cooked through).

Cook bell peppers and onion in same pot, stirring often, until onion is golden brown and vegetables are softened, 6-8 minutes. Add tomatoes, chiles, and pepper and cook, stirring often, until tomatoes are broken down and softened, about 6 minutes longer. Transfer to a blender (reserve pot) and pour in broth. Purée until very smooth.

Return purée to pot along with chicken and potatoes. Bring to a simmer over medium-high heat, partially cover pot, and reduce heat to maintain a simmer. Cook until chicken and potatoes are very tender, 45-50 minutes. Season with salt to taste and stir in spinach. Cook, stirring, until spinach is wilted, about 1 minute.

Divide stew among bowls. Spoon rice into soup alongside chicken and chives.

Makes 4-6 servings.