West African Chicken Stew

This was the first time I made this dish and it was fabulous!  It came from the Taste of Home Healthy Cooking magazine.  For this recipe you will need the following:
   1 pound of boneless, skinless chicken breasts,

       cut into 1 inch cubes

   1/2 tsp of salt

   1/4 tsp pepper

   3 tsp of olive oil, divided

   1 medium onion, thinly sliced
   6 garlic cloves, minced
   2 tbsp of minced gingerroot
   2 cans ( 15.5 oz each) black-eyed
      peas, rinsed and drained
   1 can (28 oz) crushed tomatoes
   1 large sweet potato, peeled and
      cut into 1 inch cubes
   1 cup of reduced sodium chicken
      broth
   1/4 cup of creamy peanut butter
   1 1/2 tsp minced fresh thyme, or 1/2 tsp of dried thyme
   1/4 tsp of cayenne pepper
Sprinkle chicken with salt and pepper.  In a Dutch oven, cook chicken over medium heat in 2 tsp of oil for 4-6 minutes or until no longer pink; remove from the heat and keep warm.  In the same pan, saute onion in remaining oil until tender.  Add the garlic and ginger, cook 1 minute longer.  Stir in the peas, tomatoes, sweet potatoes, broth, peanut butter, 1 1/4 tsp of fresh thyme, and cayenne pepper.  Bring to a boil.  Reduce the heat; cover and simmer for 15-20 minutes or until the potato is tender.  Add the chicken; heat through.  I served over rice and sprinkled with the remain thyme.  Serving size: 1 1/4 cup is 275 calories