Ingredients:

  • 2 tablespoons vegetable oil (30 ml)
  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces (680g)
  • 1 large onion, chopped (US: ~1 cup; Metric: ~200g)
  • 2 cloves garlic, minced (US: ~1 tbsp; Metric: ~6g)
  • 1 inch ginger, peeled and minced (US: ~1 tbsp; Metric: ~6g)
  • 1 red bell pepper, seeded and chopped (US: ~1 cup; Metric: ~150g)
  • 1 scotch bonnet pepper, minced (optional, for heat! Use gloves and be careful!) (US: ~1/2 tsp minced; Metric: ~2g)
  • 1 (14.5 oz) can diced tomatoes, undrained (US: 1 3/4 cups; Metric: ~411g)
  • 4 cups chicken broth (US: 32 fl oz; Metric: ~946 ml)
  • 1 large sweet potato, peeled and cubed (US: ~1.5 cups; Metric: ~250g)
  • 1/2 cup peanut butter, creamy or chunky (US: ~120 ml; Metric: ~125g)
  • 1/4 cup tomato paste (US: ~60 ml; Metric: ~60g)
  • 1 teaspoon smoked paprika (US: ~5ml; Metric: ~3g)
  • 1/2 teaspoon cumin (US: ~2.5ml; Metric: ~1.5g)
  • Salt and freshly ground black pepper to taste
  • 1/4 cup chopped fresh cilantro, for garnish (US: ~6g; Metric: ~6g)

Instructions:

  1. Heat oil in the pot over medium-high heat. Season chicken with salt and pepper and brown on all sides. Remove chicken and set aside.
  2. Add onion, garlic, and ginger to the pot and sauté until softened and fragrant.
  3. Add bell pepper, scotch bonnet pepper (if using), smoked paprika, and cumin. Cook for a minute, stirring constantly.
  4. Stir in diced tomatoes, chicken broth, sweet potato, tomato paste, and peanut butter. Bring to a simmer.
  5. Return the browned chicken to the pot.
  6. Cover and simmer for 30 minutes, or until the chicken is cooked through and the sweet potatoes are tender.
  7. Taste and adjust seasoning with salt and pepper as needed.
  8. Garnish with fresh cilantro and serve hot.