2 pounds boneless, skinless chicken thighs
3 Tbsp vegetable oil
1 large yellow or white onion, sliced
2-3-inch piece of ginger, peeled and minced
6 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 chopped roasted peanuts or roasted sunflower seed kernals
1 teaspoon cayenne
Salt and black pepper
1/2 cup of chopped cilantro
In a Dutch Oven heat vegetable oil over medium-high heat. Pat dry the chicken thighs and season both sides with salt and pepper. Brown chicken pieces, a few at a time and set aside in a bowl.
Add the chicken, chicken broth, crushed tomatoes, peanut butter, and cayenne and stir.
Simmer, covered for 1 1/2 hours. Check for seasoning and add salt and pepper- 1 tsp each.
Remove the chicken and shred with 2 forks. Add chicken back to the pot and top with the chopped peanuts and chopped cilantro. Pass the hot sauce at the table!
You can serve this stew as is or over a bowl of steamed rice.
When I don't have peanuts to garnish I have used roasted pumpkin seed kernals, just as good!