Ingredients
3lbschicken legs,thighs wings
3tbspvegetable oil
1large white onion,or yellow, sliced
3ginger,peeled and minced
8garlic cloves,chopped roughly
3lbssweet potatoes,peeled and cut into chunks
1cancrushed tomatoes
1quartchicken stock
1cuppeanut butter
1cuproasted peanuts
1tbspground coriander
1tspcayenne,or to taste
salt and black pepper
½cupcilantro,chopped
Preparation
Brown the chicken. Heat the vegetable oil in a large soup pot set over medium-high heat. Salt the chicken pieces well, pat them dry, and brown them in the oil. Set the chicken pieces aside as they brown.
Sauté the vegetables. Sauté the onions in the oil for 3 to 4 minutes, stirring often and scraping any browned bits off the bottom of the pot.
Add the ginger and garlic and sauté for another 1 to 2 minutes, then add the sweet potatoes and stir well to combine.
Cook the stew. Add the chicken broth, crushed tomatoes, peanut butter, peanuts, coriander, and cayenne, and stir well to combine. Add the chicken. Bring to a simmer and taste for salt, adding more if needed.
Cover the pot and simmer gently for 90 minutes or until the chicken meat easily falls off the bone and the sweet potatoes are tender.
Remove bones and chop the cooked chicken. 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.
Adjust seasonings. Adjust the seasonings for salt and cayenne, then add as much black pepper as you think you can stand.
Stir in the cilantro and serve by itself, or with simple steamed rice.
