Peanut Chicken Stew

Although I am sad to say goodbye to summer, fall brings some of our favorites...soups, chili, and of course Oktoberfest!  We had a very hearty fall dinner tonight that tasted so so good.  The recipe for peanut chicken stew below was paired with a kale salad I made with roasted sweet potatoes, dried cranberries, pumpkin seeds, and champagne vinagarette dressing.

3 cups chopped cooked chicken (rotisserie works well)
1 1/2 cups natural peanut butter
1 (28oz) can diced tomatoes, drained
1 tablespoon curry powder
1 teaspoon cayenne pepper
1 quart chicken broth
honey roasted peanuts for garnish

Put the chicken, peanut butter, tomatoes, curry powder, and cayenne in a medium pot and pour in the broth.  Season with salt to taste.  Simmer over medium heat until the peanut butter is completely blended and the stew has a thick, even consistency, approximately 20 minutes.  Garnish with chopped nuts.