Peruvian Chicken Stew With Sweet Potatoes And Peanuts

• 1/2 cup dry-roasted peanuts
• 1 tablespoon vegetable oil
• 1 1/2 cups thinly sliced onion
• 6 cups water
• 1/2 cup yellow cornmeal
• 1 teaspoon salt
• 1 teaspoon ground cumin
• 1/8 teaspoon ground allspice
• 4 cups julienne-cut peeled sweet potato (about 1 pound)
• 1 1/2 pounds skinless, boneless chicken breast, cut into bite-size pieces
• 1/4 cup chopped fresh cilantro

1. Place peanuts in a spice or coffee grinder; process until medium ground.
2. Heat oil in a large Dutch oven over medium-high heat. Add onion; saute 10 minutes or until lightly browned. Stir in ground peanuts, water, and next 5 ingredients (water through sweet potato); bring to a boil. Reduce heat, and simmer 15 minutes. Stir in chicken; cook 10 minutes or until chicken is done. Stir in cilantro.
3. Note: To make ahead, prepare the soup as directed, but stop before adding the cilantro. Cover soup and refrigerate up to two days. Let stand 30 minutes at room temperature; place in a saucepan over medium heat. Cook the soup until thoroughly heated; stir in cilantro.

peanuts, vegetable oil, onion, water, yellow cornmeal, salt, ground cumin, ground allspice, julienne, skinless, fresh cilantro

Taken from www.myrecipes.com/recipe/peruvian-chicken-stew-with-sweet-potatoes-peanuts (may not work)