Chicken Stew Cameroon

Preparation

1. Heat the vegetable oil in a large pot over medium-high heat until shimmering, then add the chicken pieces in batches, browning for 3-4 minutes per batch until the skin develops a golden-brown color. The chicken does not need to be fully cooked at this stage. Remove the browned chicken and set aside.
2. In the same pot, add the chopped onions and cook for 4-5 minutes, stirring frequently, until softened and translucent, scraping up the browned bits from the bottom of the pot. Add the minced garlic, ginger, and hot pepper if using, cooking for 1 minute until fragrant.
3. Add the tomato paste to the pot and cook for 2 minutes while stirring constantly to caramelize slightly and deepen the flavor. Return the browned chicken pieces to the pot and stir gently to coat with the tomato paste mixture.
4. Pour in the chicken broth and crushed tomatoes, stirring well to combine. Add the salt, black pepper, and fresh basil if using, then bring to a boil. Immediately reduce heat to low, cover with a lid, and let simmer gently for 35-40 minutes until the chicken is very tender and the sauce has reduced and thickened.
5. Stir the stew occasionally during cooking and skim any excess fat from the surface if desired. The sauce should be thick enough to coat the back of a spoon. Taste and adjust seasoning with additional salt and pepper if needed. Serve hot with rice, fufu, cassava bread, or plantain.