2 tablespoons olive oil
3 pounds skinless boneless chicken breasts
1 medium onion sliced thin
2 garlic cloves, minced
1 teaspoon curry powder
1/2 teaspoon dried thyme
2 bay leaves
1 can whole kernal corn, drained (optional)
1/2 teaspoon salt or to taste
1/4 teaspoon cayenne pepper, or to taste
3 cups chicken broth
1 (8oz) can tomato sauce
1 (14.5oz) can stewed tomatoes
3/4 cup peanut butter
plain cooked white rice

Heat oil in a large Dutch oven. In batches, add chicken and cook slightly on both sides over medium heat. Transfer the chicken to a plate and set aside. Add the onions to the Dutch oven and cook, stirring occassionally, until lightly browned, about 5 minutes. Add the garlic, curry powder, thyme, bay leaves, salt, and cayenne. Stir for 1 minute, and then stir in the chicken broth, stewed tomatoes, and tomato sauce.

Return the chicken to the Dutch oven, add the corn and bring to a simmer. Reduce the heat to medium-low, cover tightly, and simmer until the chicken shows no sign of pink, about 50 minutes. Using two forks, pull chicken into large "shreds", then simmer another five minutes.

In a small bowl, blend the peanut butter with roughly 1 cup of the cooking liquid. Stir this mixture back into the sauce, and cook until heated through, about 2 or three minutes. Spoon into bowls and serve immediately. Serve over scoops of cooked white rice.

This is merely a variation of African Groundnut Stew. It's also a basic recipe. Feel free to experiment. I've tossed in garbonzo beans, corn, tomatoes, green beans, whatever comes to mind.

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