Senegalese Chicken Stew

6 lbs. skinless chicken breasts or thighs, slice into thin pieces
1/3 c peanut oil or olive oil
3 medium onions, sliced
4 garlic cloves, finely chopped
1 1/2 tbsp minced fresh ginger
1 tsp crushed hot red pepper
2 cans (28 oz. each) Italian peeled tomatoes, with their juices
2 tbsp brown sugar
3 large red-skinned or Yukon gold potatoes peeled and cut into thick wedges
2 bay leaves
1 1/3 C smooth peanut butter
3 tbsp fresh lemon juice
3 to 4 large carrots, peeled and sliced crosswise into thick oval slices
3 sweet potatoes, peeled and cut into 1 in. thick wedges
2 bell peppers, seeded and cut into wedges
2 cans (15 oz. each) black-eyed peas

1. Trim any extra fat from the chicken. Hack the breasts crosswise in half. Season with salt and pepper.

2. In a large casserole, heat the oil over moderately high heat. Add the onions, cover and cook for 3 minutes. Uncover and saute until golden and beginning to brown. Add the garlic, ginger and hot pepper, saute for about 30 seconds. Add the chicken pieces and cook, turning in the oil until they are white outside and coated with oil, 8-10 min.

3. In a blender or food processor, puree the canned tomatoes with their juices and add to the pot. Stir in the brown sugar, 2 tsp salt, and 1/2 tsp ground pepper. Add the red-skinned potatoes, bay leaves and 3 cups of water, or enough to barely cover the chicken. Bring to a boil, reduce the heat and simmer, partially covered, for 15 min. Stir in the peanut butter and lemon juice.

4. Add the carrots, sweet potatoes, bell peppers and black-eyed peas. Simmer until the chicken and vegetables are tender, 10-15 min. longer. It's nice if the peppers remain slightly crisp.

Serve the soup over rice or couscous.