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Foraging with Alexis Nikole Nelson.
The inspiration for this quick sauté of chunked chicken thighs was West African beef suya, or skewers of meat seasoned with spices and ground or chopped peanuts. Stir only occasionally while the chicken cooks so the pieces brown well, which results in richer, deeper flavor in the finished dish. Serve the chicken with rice and braised greens, and perhaps with some fried plantains on the side.
pounds boneless, skinless chicken thighs, trimmed and cut into 1-inch chunks
cup roasted peanuts, finely chopped
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