WEST AFRICAN STYLE CHICKEN STEW

INGREDIENTS
4 lb. boneless skinless chicken thighs
1 tsp. salt
1-15 oz. can whole tomatoes in juice
¼ cup water
2 TB tomato paste
¼ cup canola oil
1 medium onion, chopped
4 garlic cloves, mashed to a paste with 1 tsp. salt
1 tsp. cayenne
½ cup smooth peanut butter at room temperature
1 ¾ cups chicken broth
1 large sweet potato
1 lb. frozen okra, thawed or fresh okra cut in ½ inch pieces

PREPARATION
• Season chicken with salt and let stand at room temperature for 30 minutes.
• Finely chop tomatoes and set aside with their juice.
• Stir water with tomato paste until smooth and set aside.
• Heat oil over medium high heat in a dutch oven and brown chicken in batches until golden. Transfer chicken as browned to a plate and set aside.
• Pour off excess fat from dutch oven and add the onion. Cook over moderate heat, stirring occasionally until edges are golden.
• Add the chicken along with any accumulated juices as well as the chopped tomatoes, tomato paste mixture, garlic paste and cayenne to the dutch oven.
• Whisk together the peanut butter and the broth in a bowl until smooth. Then add to the chicken, stirring to combine well.
• Bring to a boil, uncovered, then reduce heat and simmer, covered, stirring occasionally for 20-25 minutes.
• Peel sweet potato and cut into 1 inch chunks. Stir into stew along with okra, then simmer, covered, until potato is tender, approximately 20 minutes.

Serve over cooked rice or with pita bread.