- 10 minutes
- 12 minutes
- 6 servings (8 cups)
Peanut stews are, in various forms, common in West Africa. Traditionally, this dish is made with dark meat cooked on the bone. But it is speedier to prepare with boneless, skinless chicken thighs. Be sure to use a yam rather than a sweet potato. Yams have dark brown skin, a shape that tapers on both ends, bright orange flesh, and a sweet flavor when cooked.
- Heat the oil in a Dutch oven or large saucepan over medium-high heat. Add the chicken, bell pepper, onion, and garlic. Cook, stirring occasionally, for about 5 minutes or until the chicken is no longer pink in the center.
- Stir in the chicken broth and tomatoes. Bring to a boil. Add the yams, gingerroot, and cayenne. Reduce the heat. Cover and simmer for 5 minutes or until the potatoes and chicken are cooked.
- In a small bowl, whisk together the peanut butter and about 1/2 cup of the soup liquid. Stir into the soup. Add salt to taste.
- Garnish the servings with cilantro.