Chicken Stew With Okra

I found this recipe on the Epicurious site. The introduciton states that this is is a typical dish from West Africa that is served with rice to soak up the delicious sauce. It's often served with foo-foo (a side dish made from corn, sweet potato, and plantain or cassava meal).

• Ready In: 1 hr 15 mins
• Serves: 6

Ingredients

• 3 -3 1⁄2 lbs chicken pieces (10 pieces)
• 1  teaspoon salt
• 1 (15 ounce) can  whole tomatoes with juice
• 1⁄4 cup water
• 2  tablespoons tomato paste
• 1⁄4 cup  peanut oil or 1⁄4 cup palm oil
• 1  medium onion, chopped
• 4  garlic cloves, minced and mashed to a paste with 1 teaspoon salt
• 1 1⁄4 teaspoons cayenne
• 1⁄2 cup  smooth peanut butter, at room temperature
• 1 3⁄4 cups chicken broth (14 fl.ozs. can)
• 1  lb sweet potato
• 1 (10 ounce)  frozen okra, thawed
•  cooked rice

Directions

1. Arrange chicken in 1 layer on a tray, then sprinkle with salt and let stand at room temperature 30 minutes.
2. While chicken stands, pulse tomatoes with their juice in a food processor until finely chopped.
3. Stir water into tomato paste in a small bowl until smooth.
4. Pat chicken dry. Heat oil in a 10- to 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chicken, without crowding, in 3 or 4 batches, turning over occasionally, until golden, about 6 minutes per batch. Transfer with tongs as browned to a 6- to 7-quart heavy pot. Pour off all but 2 tablespoons fat from skillet, then add onion and cook over moderate heat, stirring occasionally, until edges are golden, 2 to 3 minutes.
5. Add onion, chopped tomatoes, tomato paste mixture, garlic paste, and cayenne to chicken in pot.
6. Whisk together peanut butter and 1 cup broth in a bowl until smooth, then add to chicken along with remaining 3/4 cup broth, stirring to combine well (chicken will not be completely covered with liquid). Bring to a boil, uncovered, then reduce heat and simmer, covered, stirring occasionally (to prevent sticking), until chicken is very tender, 25 to 30 minutes.
7. Peel sweet potato and cut into 1-inch chunks. Stir into stew along with okra, then simmer, covered, until potato is tender but not falling apart, 10 to 12 minutes.
8. Cooks' note: Chicken stew, without sweet potato and okra, can be made 1 day ahead and cooled completely, uncovered, then chilled, covered. Reheat stew before proceeding with recipe.