Ghana Chicken-Peanut Stew

Recipe found in Essence Magazine.

• Ready In: 1 hr
• Serves: 5

Ingredients

• 1 (3 lb)  roasting chickens, cut into serving pieces
• 1  teaspoon salt (optional)
• 1  medium onion, chopped
• 1  tablespoon  grated fresh ginger
• 1⁄2 cup  smooth  natural-style peanut butter
• 2  tablespoons tomato paste
• 2  cups  fat-free low-sodium chicken broth
• 2  tomatoes, chopped
• 1  medium sweet potato, peeled cut into 1-inch cubes
• 2  cups fresh okra (optional) or 2  cups frozen okra (optional)
• 1  teaspoon  crusted  red pepper
• 1  teaspoon dried thyme

Directions

1. Rinse chicken in cold water, discard visible fat.
2. In Dutch oven over medium-high heat, combine chicken, salt, onion, ginger, and 2 cups water.
3. Bring to boil; reduce heat. Simmer about 15 minutes.
4. In a small bowl, blend peanut butter with 1/2 cup liquid from pot; stir mixture into pot. Blend in tomato paste. Add broth and remaining ingredients. Bring to a boil; reduce heat. Cover and cook until donel about 25 to 30 minutes.
5. Delicious served over rice.