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 2-by- 1/4-by- 1/4-inch sticks
1/4 cup chopped fresh cilantro (optional)
In a large saucepan or Dutch oven, heat the oil over medium heat. Add the chicken thighs and slowly brown on all sides, about 20 minutes. Remove chicken thighs to a plate.
Add the onion to the pot and saute over low heat until softened, about 10 minutes; do not let onion brown. Return chicken thighs to the pot. Add the water, salt and cumin. Bring to a boil. Then lower heat and simmer, uncovered, until chicken is very tender, 30 to 40 minutes.
Stir in the ground peanuts, cornmeal and allspice and cook 15 minutes, scraping bottom of pot occasionally to prevent scorching. Stir in the sweet potato sticks and cook 15 to 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 the stew into serving bowls.
Serving tip: Accompany with cubes of papaya tossed with fresh lime juice and spooned over a bed of leafy lettuce.
Serves six.
"Home Cooking Around the World" by David Ricketts
(Stewart, Tabori & Chang, $35)