Ingredients
1 whole chicken (3 1/2 pounds), cut into 8 pieces
1 garlic clove, minced
1 teaspoon ground ginger
1 teaspoon ground coriander
Coarse salt and ground pepper
1 tablespoon canola oil
1 large onion, coarsely chopped
2 jalapeno chiles, finely chopped (seeds and ribs removed for less heat)
6 plum tomatoes, coarsely chopped
1 large sweet potato, peeled and cut into 1-inch chunks
1/3 cup smooth peanut butter
1 can (14.5 ounces) reduced-sodium chicken broth
Preparation
Rub chicken with garlic and spices; season with salt and pepper. Heat oil in a large pot or Dutch oven over medium heat. Working in 2 batches, brown chicken on all sides, turning as needed, 6 to 8 minutes. Transfer to a plate; set aside.
Add onion and jalapeno to pot, and cook, stirring often, until onion is translucent, 6 to 8 minutes. Add tomatoes and sweet potato; cook, stirring occasionally, 2 minutes.
Add peanut butter and broth to pot; bring to a boil. Reduce heat to a simmer, and add chicken. Cover, and simmer until chicken and potatoes are very tender, 25 to 30 minutes. Serve hot.
