Ingredients

• 3 lbs chicken thighs (bone-in, skin removed, cut into large chunks)

• 3 Tbsp peanut oil (or vegetable oil)

• 2 large onions, finely chopped

• 5 garlic cloves, minced

• 2-inch piece fresh ginger, grated

• 3 red bell peppers, chopped

• 2 Scotch bonnet or habanero peppers (adjust to spice tolerance)

• 3 medium sweet potatoes, peeled and cubed

• 1 can (14 oz) crushed tomatoes

• 1 cup natural peanut butter (unsweetened, no added sugar)

• 6 cups chicken stock

• 2 tsp smoked paprika

• 1 tsp ground cumin

• 1 tsp ground coriander

• ½ tsp cinnamon

• 2 bay leaves

• Salt & pepper, to taste

• 2 cups chopped collard greens (or kale/spinach as substitute)

• Fresh cilantro & roasted peanuts (for garnish)

• Cooked rice, fonio, or couscous (for serving)

Instructions

1. Sear the Chicken

   • Heat the Platinum 7 Quart Stockpot on medium-high. Add peanut oil.

   • Season chicken with salt & pepper, then brown pieces in batches until golden. Remove and set aside.

2. Build the Flavor Base

   • In the same pot, add onions, garlic, and ginger. Cook until fragrant.

   • Add bell peppers and Scotch bonnet, cooking until softened.

3. Spice it Up

   • Stir in smoked paprika, cumin, coriander, and cinnamon. Toast spices for 1–2 minutes.

4. Simmer the Stew

   • Add crushed tomatoes, sweet potatoes, peanut butter, chicken stock, and bay leaves. Stir well until peanut butter dissolves into broth.

   • Return chicken to the pot. Reduce heat to low, cover, and simmer gently for 45–50 minutes, stirring occasionally.

5. Finish with Greens

   • Add collard greens (or substitute) and cook another 10 minutes until wilted. Adjust seasoning with salt and pepper.

6. Serve & Enjoy

   • Ladle stew into bowls. Garnish with chopped cilantro and roasted peanuts.

   • Serve hot with rice, fonio, or couscous to soak up the rich peanut-tomato broth.