MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: West African Peanut Stew
 Categories: Poultry, Herbs, Vegetables, Nuts, Potatoes
      Yield: 8 Servings

      1 lb Chicken; boned, skinned,
           - cubed 1"
    1/2 ts Salt
    1/4 ts Pepper
      3 ts Oil; divided
      1 md Onion; thin sliced
      6 cl Garlic; minced
      2 tb Fresh ginger; minced
     31 oz Black-eyed peas (2 cans);
           - rinsed, drained
     28 oz Can crushed tomatoes
      1 lg Sweet potato;
           - peeled, cubed 1"
      1 c  Chicken broth
    1/4 c  Creamy peanut butter
  1 1/2 ts Fresh thyme;
           - minced, divided -OR-
    1/2 ts Dried thyme; divided
    1/4 ts Cayenne pepper
           Cooked brown rice; hot
           - (optional)

  Sprinkle chicken with salt and pepper. In a Dutch oven, cook
  chicken over medium heat in 2 ts oil for 4 to 6 minutes or until no
  longer pink; remove and set aside.

  In the same pan, saute onion in remaining oil until tender. Add
  garlic and ginger; cook 1 minute longer.

  Stir in the peas, tomatoes, sweet potato, broth, peanut butter,
  1-1/4 ts thyme, and cayenne. Bring to a boil. Reduce heat; cover
  and simmer for 15 to 20 minutes or until potato is tender. Add
  chicken; heat through.

  Serve with rice if desired. Sprinkle with remaining thyme.

  Recipe by Michael Cohen, Los Angeles, California

  Recipe FROM: https://www.tasteofhome.com

  Uncle Dirty Dave's Archives

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