African stew with peanuts and chicken meatballs

Ingredients:

Chicken meatballs

• 1.5 slices of thick white bread, crumbled
• 1/4 cup milk
• 700 g of minced chicken
• 1 small onion, finely diced
• 4 cloves garlic, crushed
• 1 teaspoon smoked paprika
• 3/4 tsp ground cumin
• 1 large egg

Stew

• 2 tbsp. l. olive oil
• 1 large onion, diced
• 8 cm ginger root, peeled and finely chopped
• 4 cloves garlic, crushed
• 1 large jalapeño (with seeds and membranes), finely diced
• 2 tbsp tomato paste
• 1 tbsp ground coriander
• 1.5 tsp smoked paprika
• 0.5 tsp cayenne pepper
• 900 g sweet potato, peeled and cut into large cubes
• 1 can (400 g) of canned chopped tomatoes
• 4 cups lightly salted chicken broth
• 3/4 cup creamy peanut butter
• 220 g kale, stems trimmed, leaves torn into large pieces
• 3/4 cup roasted peanuts
• 0.5 cup chopped cilantro
• White rice for serving

Preparation:

1. Preheat oven to 190°C. Line a rimmed baking sheet with parchment paper.
2. Meatballs:
   
   In a medium bowl, combine the bread crumbs with the milk and let sit for 3-5 minutes to absorb the milk. Add the ground chicken, onion, garlic, smoked paprika, cumin, egg, 1.5 teaspoons salt, and a pinch of freshly ground black pepper. Using 2 tablespoons of the mixture at a time, form about 20 meatballs and transfer them to the prepared baking sheet. Bake until lightly golden on top and cooked through, about 15 minutes; set aside.
3. Stew:
   
   Meanwhile, heat the olive oil in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, until softened, 3-4 minutes. Add the ginger, garlic, and jalapeño and cook, stirring, until fragrant, about 1 minute. Add the tomato paste and cook, stirring, for about 1 minute. Add the cilantro, smoked paprika, cayenne pepper, and 1/2 teaspoon of salt and cook, stirring, for about 30 seconds.
4. Add the sweet potatoes, chicken broth, canned tomatoes, and peanut butter and stir. Bring to a boil, reduce heat, cover, and simmer until the sweet potatoes are tender, about 30 minutes. Remove the lid and add the meatballs, kale, and peanuts; cook for 10 minutes. Taste and season with salt and pepper if needed. Remove from heat and stir in the cilantro. Serve with white rice.