Clean and peel the vegetables if necessary. Finely dice the onion, garlic, and ginger. Cut the sweet potato, bell pepper, and carrot into small cubes. Slice the spring onion into thin rings, roughly chop the peanuts, and set both aside for later.

Cut the chicken into bite-sized pieces. Mix in a bowl with flour, a little salt, and pepper.

Heat a teaspoon of oil in a pot, add the chicken and fry for one to two minutes on all sides until it is white on the outside but still raw inside. Remove the chicken from the pot and set aside briefly. Make sure the pot isn't too hot, or add a little more oil. Otherwise, the chicken might stick to the bottom of the pot.

Add the remaining oil, onions, garlic, and ginger, and sauté with a pinch of salt. Once the onions are translucent, add the vegetables and paprika powder, and sauté for two to three minutes.

Deglaze the vegetables with broth and diced tomatoes. Stir well to loosen the browned bits from the bottom of the pot. Return the chicken to the pot and simmer the stew, covered, for 20 minutes, stirring occasionally.

Stir in the peanut butter and let the stew simmer uncovered for another five minutes. Season the peanut stew with salt, pepper, and a little fresh lime juice, then serve with spring onions, peanuts, and your choice of side dishes.