Ingredients:

  • 2 tbsp neutral oil (Grapeseed or Avocado)
  • 1 large red onion, finely diced
  • 4 cloves garlic, minced
  • 2 tbsp fresh ginger, grated
  • 2 scotch bonnet peppers, whole
  • 2 lbs boneless, skinless chicken thighs, cut into 2-inch chunks
  • 2 large sweet potatoes (600g), peeled and cut into 1-inch cubes
  • 14.5 oz crushed tomatoes
  • 3 tbsp tomato paste
  • 3/4 cup natural creamy peanut butter, unsweetened
  • 4 cups low-sodium chicken stock
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 bunch collard greens, stemmed and chopped
  • Salt and black pepper to taste

Instructions:

  1. Heat oil in a large Dutch oven over medium-high heat. Season chicken chunks with salt and pepper. Brown chicken in batches until a golden-brown crust forms, approximately 5 minutes per side. Remove chicken and set aside.
  2. In the same pot, sauté the diced onions until translucent (about 5 minutes). Add the grated ginger, minced garlic, tomato paste, cumin, and smoked paprika. Stir constantly for 3 minutes until the tomato paste caramelizes and turns a deep brick red and the spices are fragrant.
  3. Pour in the crushed tomatoes and chicken stock, scraping the bottom of the pot to release the fond. Whisk in the peanut butter until the sauce is smooth and emulsified.
  4. Return the browned chicken to the pot along with the cubed sweet potatoes and the whole scotch bonnet peppers. Bring to a gentle simmer.
  5. Cover and cook for 25-30 minutes, or until the sweet potatoes are fork-tender and the chicken is fully cooked.
  6. Stir in the chopped collard greens or kale. Simmer for an additional 5 minutes until the greens are wilted. Remove the whole peppers before serving and adjust salt and pepper to taste.