A brilliant stew that’s easy and economical to make and great for those who enjoy peanut butter and chicken
- 2-3 pounds chicken legs, thighs and/or wings
- 3 Tbsp vegetable oil
- 1 large yellow or white onion, sliced
- A 3-inch piece of ginger, peeled and minced
- 6-8 garlic cloves, chopped roughly
- 2-3 pounds sweet potatoes, peeled and cut into chunks
- 1 15-ounce can of crushed tomatoes
- 1 quart chicken stock
- 1 cup peanut butter
- 1 cup roasted peanuts
- 1 Tbsp ground coriander
- 1 teaspoon cayenne, or to taste
- Salt and black pepper
- 1/4 to 1/2 cup of chopped cilantro
1 Pour oil in a large soup pot set over medium-high heat. Season the chicken pieces well, Dry them and saute them in the oil. Place the chicken pieces one side as they brown.
2 Sauté the onions in the oil for 3-4 minutes, stir them as they brown. Place the garlic and ginger into the pan and sauté another 1-2 minutes, then add the sweet potatoes and mix well.
3 Now combine the chicken, chicken broth, crushed tomatoes, peanut butter, peanuts, coriander and cayenne and stir. Bring to a simmer and taste for salt, adding more if needed. Cover the pot and simmer on low heat for an hour you can check periodically, or until the chicken meat easily falls off the bone and the sweet potatoes are soft.
4 Remove the chicken pieces and set them in a bowl to cool, until cool enough to touch. Remove and discard the skin if you want, or chop it and put it back into the pot. Shred the meat off the bones and put the meat back in the pot.
5 Adjust the seasonings for salt and cayenne, then add as much black pepper as you think you can stand—the stew should be peppery. You can serve this stew with rice or eat by itself