groundnut stew

Based on a recipe I originally saw on the Radio Netherlands web site, of all places.

In a large Dutch Oven, brown

• 3 tablespoons oil
• 3-4 lb boneless chicken thighs

for about 15 minutes. Remove them from the pan and set aside, reserving the drippings. In the drippings, cook

• 2 onions, chopped
• 2 carrots, chopped
• 1 green bell pepper, chopped
• 1-2 sweet potatoes, peeled and chopped
  

until the onion is tender. Drain off the fat. Stir in

• 1 28-oz can diced tomatoes, undrained
  
• 1 teaspoon salt
• 1 teaspoon ground red pepper

bring to a boil, then reduce to a simmer. Add

• browned chicken
• 1 15-oz can black beans, drained

and simmer 20 minutes. Then add

• 3/4 cup peanut butter

and simmer another 20 minutes.

Serve with couscous and fruit salad.