1. Sprinkle with 1/2 tsp salt and 1/4 tsp pepper, one pound boneless skinless chicken breasts, cut into 2.5 cm cubes. In an oven, cook chicken on medium heat in 2 teaspoons oil for 4-6 minutes or until no longer pink; remove and set aside.
2. Sauté one medium thinly sliced onion in remaining oil until tender. Add 6 minced garlic cloves and 2 tbsp minced fresh ginger root; cook for a minute longer
3. Stir in 2 cans (400 gr. each) black-eyed peas, rinsed and drained, one can (400 gr.) crushed tomatoes, one large sweet potato peeled and cut in cubes, one cup low-salt chicken broth, 1/4 cup smooth peanut butter, 1-1/4 teaspoons minced fresh thyme and 1/4 tsp cayenne. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potato is tender. Add chicken; heat through.
Serve with rice if desired, sprinkle with the remaining fresh thyme.