Lay the chicken pieces out on a baking sheet and sprinkle with salt. Let stand at room temperature for 30 minutes.

In the meantime, place the tomatoes (with the liquid from their can) in a food processor and pulse until finely chopped. Add ¼ cup of water and stir until well blended.

Pour oil into a large, heavy skillet placed over medium heat. Add the chicken and cook in batches until golden on every side. Remove with tongs and place in a 7 quart pot.

Remove all but 2 tablespoons of fat from skillet. Add the onion and sauté until golden Add tomato-water mixture, tomato paste, garlic-salt mixture, and cayenne.

In a bowl, stir together the peanut butter and 1 cup stock. Stir in the peanut butter mixture, ¾ cup of stock to the pot, carrots, and celery. Bring to a boil. Reduce heat and simmer for 25 to 30 minutes, stirring now and then until chicken is tender.

Stir the sweet potato into stew. Cover and simmer for about 10 minutes, or until the potato is tender.