One-Pot West African Peanut and Turkey Stew

Heat 2 tbsp vegetable oil in a large Dutch oven over medium-high heat. Pat dry 2.5 lb of raw diced turkey breast with paper towels, then season with 1 tsp salt.

Add the seasoned turkey to the Dutch oven and sear, stirring occasionally, until browned on all sides, about 6 minutes (the turkey does not need to be fully cooked through yet).

Using a slotted spoon, remove all 2.5 lb of browned turkey from the Dutch oven and set it aside on a clean plate.

Lower the heat to medium. Add 1 medium diced yellow onion to the remaining oil and turkey drippings in the pot. Sauté for 3 minutes until soft and translucent.

Add 3 minced garlic cloves, 1 tbsp grated fresh ginger root, 3 tbsp tomato paste, and 1/4 tsp cayenne pepper to the pot. Cook, stirring constantly, for 1 minute to caramelize the tomato paste and bloom the spices without burning the garlic.

Pour in 3 cups low-sodium chicken broth, using a wooden spoon to scrape up any browned bits from the bottom of the pot. Stir in 1 large peeled and cubed sweet potato.

Return exactly half of the browned turkey (approximately 1.25 lb raw equivalent) to the Dutch oven, reserving the other half on the plate. Bring the liquid to a simmer, cover, and cook over medium-low heat for 12 minutes, or until the sweet potatoes are tender when pierced with a fork.

Reduce the heat to low. Whisk in 1/2 cup creamy peanut butter until completely dissolved and the sauce is smooth and creamy.

Add 3 cups raw fresh baby spinach and stir until wilted, about 2 minutes. Adjust seasoning with salt to taste.

Allow the remaining half of the cooked turkey on the plate to cool completely, then transfer it to an airtight container and store in the refrigerator for Day 6 dinner. Serve the hot stew immediately.