Inspired by authentic West African cooking, this is a delicious stew of vegetables and peanut butter with a little heat from a medley of spices. I added carrots for color and raisins which add to the exotic nature of this dish. Even with these alterations, it is always a big hit and I am always asked to share my version of the recipe.
In a large skillet heat oil over medium high heat. Add chicken, and brown quickly. In a medium bowl, combine rest of ingredients. Make sure the peanut butter is blended in until smooth. Mix in browned chicken and pan juices. Put everything into the crock-pot and cook on low 6-8 hours. Serve over hot cooked rice with a salad.