1. |
Sauté cubed chicken breast with oil over medium-high heat. |
2. |
Add onions, celery, green pepper, and garlic. Cook and stir until vegetables begin to soften, about 5 minutes. |
3. |
Add stock, sweet potatoes, tomatoes, chickpeas, lemon juice, ginger root, and spices. (Set aside peanut butter and cilantro for later). |
4. |
Bring to a boil, reduce heat to low, cover and simmer for 40 minutes. |
5. |
Stir in peanut butter and cilantro. Mix well. Simmer for 5 more minutes. |
6. |
Note: this is great the second and third day when the potatoes start to break down and thicken the stew. Re-heats well. |