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West African Peanut Stew with Chicken
from  L Panning the Globe
Ingredients
  • 4 to 5 pounds skinless chicken parts, legs and thighs are best, with bones
  • 4 tablespoons cooking oil such as light olive oil or canola, divided
  • Salt and pepper, to taste
  • 2 medium yellow onions, roughly chopped
  • 4 large garlic cloves, chopped
  • 3 tablespoons minced fresh ginger (from a 2 to 3-inch piece)
  • 6 cups peeled ½-inch-cubed sweet potato (about 3 large)
  • 2 cups ( 16 ounces) canned crushed tomatoes.
  • ¾ teaspoon cayenne pepper
  • 6 cups low-salt chicken broth, divided
  • 1 cup creamy natural peanut butter at room temperature
  • 1 bunch cilantro, thick stems removed, washed and chopped for garnish
  • ½ cup chopped peanuts, optional garnish
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