Chicken Peanut Butter Stew

• 2 tablespoons peanut oil
• 1/2 cup coarsely chopped onion
• One 2- to 3-pound chicken, cut into 8 pieces
• Kosher salt and ground black pepper to taste
• 2/3 cup crunchy peanut butter from a jar
• 2 cups Basic Chicken Stock or commercial chicken broth
• 3 cloves garlic, smashed and peeled
• 1 dried red chili pepper or 1/4 teaspoon hot red pepper flakes
• 2 medium sweet potatoes, peeled and cut into eighths
• Juice of 1/2 lemon
• 1/2 pound spinach leaves (4 cups loosely packed), cut crosswise into very thin strips
• 2 cups Basic White Rice

1. Heat the oil in a 3-quart saucepan over medium heat.
2. Add the onion and cook, stirring, until soft but not brown, about 6 minutes.
3. Season the chicken with salt and pepper.
4. Add to the pan.
5. Cover loosely and cook, turning once, for 15 minutes, or until lightly browned on both sides.
6. While the chicken is cooking, blend the peanut butter and chicken stock in a blender until smooth.
7. Set aside.
8. In the blender, a food processor or a mortar and pestle, chop the garlic and red pepper almost to a paste.
9. Uncover the pan and add the peanut butter mixture and the garlic-red pepper mixture.
10. Stir to blend and cook for 10 minutes more.
11. Add the sweet potatoes, 1 1/2 teaspoons salt and 1/4 teaspoon pepper and continue cooking for 15 to 30 minutes, or until the sweet potatoes and chicken are cooked.
12. Add the lemon juice and spinach and cook, stirring, for 2 minutes, or until the spinach is wilted.
13. Serve over the rice.

peanut oil, onion, chicken, kosher salt, crunchy peanut butter, chicken, garlic, red chili pepper, sweet potatoes, lemon, spinach, white rice

Taken from www.cookstr.com/recipes/chicken-peanut-butter-stew (may not work)