This stew is a simple and flavorful recipe that combines savory, peanuty flavors with chicken and yams. My favorite part is the gravy that is flavored with peanut butter, toasted red chilis, garlic and fresh ginger. It reminds me a bit of an Indian curry gravy and has a similar consistency to a Massaman Curry. I would suggest using chicken meat on the bone (thighs or drumsticks) to get some of that lovely flavor into the sauce as well. You just have to fish out the chicken after its cooked and shred the meat. If you’re short on time, you can always get boneless/skinless thighs instead. The meat tends to fall of the bone after cooking it slowly for over an hour so it pretty much does the work for you. The combination of the spicy and peanuty gravy with the slow cooked chicken and yams was perfect for a chilly February day! Serve with a side of white or brown rice and garnish with cilantro.
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