- 4 lb. chicken, cut into 10 pieces
- Salt, cayenne, and ground coriander to taste
- 1/8 cup vegetable oil
- 1 rib celery, cut into 1/4-inch sections
- 1 small onion, diced
- 1 clove garlic, crushed
- 1 half-inch cube of ginger, peeled and minced
- 2 cups cubed fresh sweet potatoes
- 14 oz. can whole tomatoes
- 1½ cups water
- 1 cup okra, sliced (optional)
- ½ cup smooth peanut butter
Preparation
Season the chicken with salt, ground coriander and cayenne pepper to taste.
Heat the oil in a heavy casserole. Brown the chicken nicely on all sides, remove and reserve on a plate.
Add the celery, onion, ginger and garlic to the pan, and wilt over medium-high heat for two minutes.
Add the tomatoes, sweet potatoes and chicken. Break up the tomatoes with a wooden spoon. Add water and bring to a simmer. Cover and cook gently for 45 minutes or until the chicken is done. If using the okra, add it and cook for an additional five minutes.
Remove the chicken and vegetables and arrange on a deep serving platter. Skim any grease from the sauce. Add the peanut butter and whisk in well to incorporate. Cook one minute to bind, then pour the sauce over the chicken.
