West African Chicken and Peanut Stew

1. Heat oil in large skillet set over medium heat. Season chicken with salt and pepper. Cook chicken for 5 to 8 minutes or until browned all over; transfer to plate.
2. In same skillet, cook onion and SupHerb Farms Fusions® Moroccan Harissa for 3 to 5 minutes or until onion is slightly softened. Stir in broth, tomatoes and peanut butter; bring to boil.
3. Stir in okra and eggplant. Return chicken to skillet. Reduce heat to medium-low; simmer for 30 to 35 minutes or until chicken is cooked through and vegetables are tender.

TO SERVE

Garnish with chopped peanuts and cilantro.

TIPS

• Serve with white steamed rice or quinoa.
• Stir in 1/2 lb diced sweet potato if desired.