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1
If using salted peanuts, rinse and pat dry. Grind peanuts in food processor till finely ground. (You can use unsalted, unroasted peanuts and toast them over low heat in a frying pan for about 2-3 minutes before grinding.).
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2
Heat half the olive oil in a heavy skillet or dutch oven. Add the chicken pieces, season with salt and pepper to taste and cook for about 10 minutes, or till golden brown all over.
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3
Transfer chicken to a plate using a slotted spoon.
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4
Add the pork to the pan, seasoning with salt and pepper, and saute for 3-4 minutes, till golden brown.
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5
Transfer to plate with cooked chicken.
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6
Add remaining oil to pan and lower heat. Stir in onion and cook for 5 minutes, adding water if it begins to stick.
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7
Stir in garlic, paprika and cumin and cook for 1 minute.
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8
Add the sliced potatoes, stir and cover the pan; cook for 3 minutes. (potatoes that break down during boiling work best here - I used russets).
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9
Add the stock and ground peanuts; bring to a boil, then simmer gently for 20-30 minutes.
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10
Return chicken and pork to the pan and bring to a boil.
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11
Lower the heat, replace the lid and simmer for 6-8 minutes, till meat is cooked through.
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12
Avoid overcooking so that the meat does not become tough and stringy.
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13
Garnish the stew with egg slices, black olives and parsley if desired (I didn't use any of these and it was still very nice).
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14
Serve over cooked rice (unless you really don't like the idea of potatoes and rice together - I loved it!).
