A rich, warming stew of chicken, sweet potato and kale simmered in a peanut and tomato broth with warm spices.
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| prepPreheat a large pot over medium-high heat | |||
| 5 or 6 boneless, skinless chicken thighs OR 6 to 8 pieces bone-in, skin-on chicken | Brown chicken 3–4 min per side, set aside | Return chicken, simmer uncovered 25 min until tender | Shred boneless chicken if used, stir to combine |
| Salt and pepper, as needed | |||
| 1 tablespoon olive oil (or preferred cooking oil) | Cook onion & sweet potato 6–8 min | ||
| 1 yellow onion, diced | |||
| 1 large sweet potato, cut into ½-inch cubes | |||
| 2 teaspoons cumin | Stir in cumin, ginger, garlic, chili, peanuts, peanut butter & kale, 1 min | ||
| 60 g fresh minced ginger | |||
| 4 large garlic cloves, minced | |||
| ½ scotch bonnet pepper or jalapeño, ribs and seeds removed | |||
| 100 g roasted peanuts, roughly chopped (for cooking) | |||
| 130 g creamy, natural peanut butter | |||
| 900 g kale, chopped | |||
| 800 g can crushed tomatoes | Add tomatoes, chickpeas & stock | ||
| 410 g can chickpeas, rinsed and drained (optional) | |||
| 2 to 3 cups / 480–720 ml chicken or vegetable stock | |||
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