Name: Obe Ata Stew With Chicken and Spinach
Yield: 4–6 servings
Ingredients: ¼ cup canola or extra-virgin olive oil; 4 chicken legs (thigh and drumstick; about 3 lb. total); Kosher salt; 2 red bell peppers, seeds and ribs removed, coarsely chopped; 1 large onion, coarsely chopped; 2 beefsteak tomatoes, seeds removed, coarsely chopped; 2 habanero chiles, stemmed, halved, seeds removed; 1 tsp. freshly ground black pepper; 2 cups low-sodium chicken broth; 2 small Japanese sweet potatoes or yams, sliced into ½" rounds (or 2 medium Yukon Gold potatoes, cut into 1" pieces); 1 small bunch of spinach, stems trimmed; Cooked rice and sliced chives (for serving)

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Photo by Emma Fishman, Food Styling by Kat Boytsova

We've crushed on Egunsi Foods' over-the-top flavorful, West African soups for years, especially the Obe Ata Soup, a bright tomato stew that incorporates floral habanero chiles and bell peppers. Founder ’Yemisi Awosan developed this version, which includes chicken and sweet potatoes and is streamlined for the home cook.

Recipe notes