A creamy & delicious chicken stew filled with exotic West African flavors
Add oil to a large dutch oven or pot and over medium heat, saute white parts of green onion and green pepper until slightly tender, 4-5 minutes
Add ginger, garlic, coriander, cumin, cayenne pepper (if using), salt, and black pepper. Stir and cook for 30 seconds
Add broth and sweet potato. Bring to a boil and then reduce heat to simmer. Simmer, covered, for 8-10 minutes or until potatoes are tender, but not mushy
Place peanut butter in a medium-sized bowl and add about 1 cup of hot broth. Whisk until smooth. Add tomato paste, whisking again until smooth.
Add peanut butter mixture, crushed tomatoes, and chicken to pot. Cook, covered, over medium-low heat for 5 minutes, stirring occasionally. Stir in cilantro.
Serve with rice and top with green onion slices and chopped peanuts, if desired.