2 - 3 lbs chicken thighs, legs, or quarters
3 Tbsp. veggie oil
1 large sliced yellow onion
4 inch piece of ginger, peeled and minced
6 - 8 garlic cloves
2 - 3 lbs sweet potatoes, peeled and cut into bite sized cubes
1 (15oz) can of crushed tomatoes
1 quart chicken stock
1 cup peanut butter
1 cup roasted peanuts
1 Tbsp ground coriander
2 tea. cayenne pepper, or to taste
salt and pepper
1/2 cup chopped cilantro
optional: serving rice
Salt and pepper the chicken and heat vegetable oil in a large pot to brown the chicken. Set chicken aside once all pieces are browned. Saute the onions for 3 minutes being sure to scrape up any brown bits from the pan (that's where all the flavor is!) Add the ginger and garlic, continue to saute for another 2 minutes and then stir in the sweet potatoes.
Add the chicken back to the pot along with the stock, crushed tomatoes, peanut butter, peanuts, coriander and cayenne pepper (remember to use more salt and pepper to taste) Cover and simmer for about 90 minutes stirring every once in a while.
Remove the chicken and allow to cool enough to be able to remove the meat from the bone. Discard skin and return chicken pieces back into the pot. Stir together and add salt/pepper to satisfy your tastes and serve with white rice if you prefer (I actually liked it better without!)
Top with chopped cilantro and enjoy.
recipe from simplyrecipes.com