Ghana Chicken-Peanut Stew

• 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

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.

roasting chickens, salt, onion, ginger, smooth naturalstyle, tomato paste, chicken broth, tomatoes, sweet potato, fresh okra, red pepper, thyme

Taken from www.food.com/recipe/ghana-chicken-peanut-stew-177796 (may not work)