A couple of weeks ago, on a dreary, freezing day, Yemisi Awosan’s vividly red Obe Ata Stew with Chicken and Spinach was calling my name. This West African stew is hearty, filling, and packed with just the right amount of heat to warm you up from the inside out.
The obe ata (red pepper sauce) gets its vibrant hue from red bell peppers and beefsteak tomatoes, while habaneros bring the heat. The peppers are puréed with sautéed onions and chicken stock to create a rich, flavorful base. Then, browned chicken legs and potatoes — Yukon Gold, in my case, since I couldn’t find Japanese sweet potatoes — are added and simmered until tender. Just before serving, fresh spinach is stirred in until wilted.
Served over fluffy rice and topped with fresh chives, this pot of pure comfort was absolutely delicious.
Rating: 5/5
How Easy Is That: Easy
Store-Bought Is Fine: chicken broth
Pricey Ingredients: —
Hard-to-find: —
Recipe on BonAppetit.com
