Ingredients:

  • 2 tablespoons vegetable oil (30 ml)
  • 1 large onion, chopped (about 1 cup)
  • 2 cloves garlic, minced (about 2 teaspoons)
  • 1 inch ginger, peeled and grated (about 1 tablespoon)
  • 1 red bell pepper, seeded and chopped (about 1 cup)
  • 1 scotch bonnet pepper, finely chopped (deseeded for less heat. Use habanero as substitute and only use 1/2)
  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces (680g)
  • 1 teaspoon smoked paprika (5 ml)
  • 1/2 teaspoon ground cumin (2.5 ml)
  • 1/4 teaspoon cayenne pepper (1 ml) (optional, for extra heat)
  • 4 cups chicken broth (950 ml)
  • 1 cup creamy peanut butter (240 ml) (natural peanut butter preferred, unsweetened)
  • 1 (14.5 ounce) can diced tomatoes, undrained (411g)
  • 1 sweet potato, peeled and diced (about 1.5 cups)
  • 1/2 cup chopped fresh cilantro, for garnish (optional)

Instructions:

  1. Heat oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic, ginger, and bell pepper; cook for another 2 minutes, stirring occasionally.
  2. Add the chicken pieces to the pot and cook until browned on all sides. This doesn't need to be cooked through at this point.
  3. Stir in smoked paprika, cumin, and cayenne pepper (if using). Cook for 1 minute, stirring constantly, until fragrant. This awakens the flavors.
  4. Pour in chicken broth and diced tomatoes (undrained). Bring to a simmer.
  5. Whisk in peanut butter until smooth and fully incorporated.
  6. Add the diced sweet potato to the pot. Reduce heat to low, cover, and simmer for 30 minutes, or until the chicken is cooked through and the sweet potato is tender. Chicken should reach an internal temp of 165F.
  7. Season with salt and pepper to taste. Garnish with fresh cilantro (if desired) and serve hot.