Heat olive oil in a large soup pan over medium-high heat. Add the chicken, garlic, onion, all-spice and cayenne to the soup pot and cook for 7 minutes until chicken is browning and cooked through.
Add the tomatoes, sweet potatoes, coconut milk, chutney and peanut butter to the soup pot and bring up to a simmer. Reduce heat to medium and let simmer for 10 minutes. Season with salt and pepper to taste, stir in parsley, heat through and serve with peanuts sprinkled on top.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/african-chicken-and-sweet-potato-stew