West African Chicken Stew

• 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 3 teaspoons canola oil, divided
• 1 medium onion, thinly sliced
• 6 garlic cloves, minced
• 2 tablespoons minced fresh gingerroot
• 2 cans (15-1/2 ounces each) black-eyed peas, rinsed and drained
• 1 can (28 ounces) crushed tomatoes
• 1 large sweet potato, peeled and cut into 1-inch cubes
• 1 cup reduced-sodium chicken broth
• 1/4 cup creamy peanut butter
• 1-1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme, divided
• 1/4 teaspoon cayenne pepper
• Hot cooked brown rice, optional

1. Sprinkle chicken with salt and pepper. In a Dutch oven, cook chicken over medium heat in 2 teaspoons oil for 4-6 minutes or until no longer pink; remove and set aside.
2. In the same pan, saute onion in remaining oil until tender. Add garlic and ginger; cook 1 minute longer.
3. Stir in the peas, tomatoes, sweet potato, broth, peanut butter, 1-1/4 teaspoons thyme and cayenne. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potato is tender. Add chicken; heat through.
4. Serve with rice if desired. Sprinkle with remaining thyme.

chicken breasts, salt, pepper, canola oil, onion, garlic, fresh gingerroot, blackeyed peas, tomatoes, sweet potato, chicken broth, peanut butter, thyme, cayenne pepper, brown rice

Taken from www.tasteofhome.com/recipes/west-african-chicken-stew/ (may not work)