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© Meredith Corporation. All rights reserved. Used with permission.
In a large Dutch oven, heat oil over medium heat. Add onion, ginger and garlic; cook for 5 to 6 minutes or until onion is tender and beginning to brown, stirring occasionally. Stir in peanut butter, tomato paste, coriander and cayenne pepper. Cook and stir for 1 minute more.
Gradually stir in broth, sweet potatoes and tomatoes. Bring to a boil; reduce heat. Simmer, covered, for 20 to 25 minutes or until sweet potatoes are tender. Stir in chicken; heat through. If desired, garnish each serving with peanuts and cilantro.