Recipe: Peruvian Chicken Stew with Sweet Potatoes and Peanuts

PERUVIAN CHICKEN STEW WITH SWEET POTATOES AND PEANUTS

2 tablespoons vegetable oil
1 1/2 pounds chicken thighs, on the bone, with skin removed
1 yellow onion, halved lengthwise and thinly sliced crosswise
6 cups water (or canned chicken broth)
1 teaspoon salt
1 teaspoon ground cumin
1 cup dry-roasted, unsalted peanuts, ground medium-fine
1/2 cup yellow cornmeal
1/8 teaspoon ground allspice
1 pound sweet potatoes, peeled and cut into quarter-inch sticks 2 inches long
1/4 cup chopped fresh cilantro (optional, for serving)

In a large saucepan or Dutch oven, heat oil over medium heat. Add chicken thighs and slowly brown on all sides, about 20 minutes. Remove chicken to a plate.

Add onion to pot and saute over low heat until softened, about 10 minutes; do not let onion brown.

Return chicken thighs to pot. Add water, salt and cumin. Bring to a boil. Lower heat and simmer, uncovered, until chicken is very tender, 30-40 minutes.

Stir in ground peanuts, cornmeal and allspice and cook 15 minutes, scraping bottom of pot occasionally to prevent scorching.

Stir in sweet potato sticks and cook 15-20 minutes or until sweet potato is tender and mixture is very thick.

If you like the flavor of cilantro, stir that in just before serving. Spoon stew into serving bowls.

SERVING SUGGESTION:
Accompany with cubes of papaya tossed with fresh lime juice and spooned over a bed of leafy lettuce.

Makes 6 servings
Source: Home Cooking Around the World by David Ricketts