Spicy, Hot African Chicken With Spinach - cooking recipe

Ingredients

2 tablespoons curry powder
1 tablespoon kosher salt
1 tablespoon ground black pepper
1 tablespoon cayenne pepper
1/4 teaspoon paprika
3 chicken bouillon cubes
12 pieces chicken (legs and thighs)
4 -6 garlic cloves
8 ounces spinach
2 tablespoons butter
4 tablespoons olive oil
4 cups water
2 tablespoons peanut butter (with sugar)

Preparation

Rinse off chicken and cut off extra fat. Sprinkle with salt. Set aside.
Peel garlic cloves (4-6).
Wash and dry spinach.
Heat olive oil and butter in a large pot. Keep heat low so oil does not smoke.
Add garlic to oil in pan and heat until brown, remove with spoon and set aside (be careful)
Add chicken to pan and turn heat to medium.
Put a good sear on the chicken until it is browned.
Add half water to pan and deglaze. This will get the chicken flavor off the bottom of the pan.
Add bouillon and pepper to water and bring to a boil. You now have your chicken simmering in a broth.
Reduce pan liquid by half. Cook until chicken is falling off the bone.
Add peanut butter, browned garlic, and paprika.
Add spinach and stir until all ingredient have integrated (10 minutes at least).
Watch it close so it doesn't burn.
The stew should be thick when you remove it. If its runny then let it simmer until it thickens.