Ingredients

2 tbsp peanut or vegetable oil
1 medium onion, chopped
2 cloves garlic, chopped
1 tbsp minced fresh ginger
450g bone-in, skinless chicken thighs, cut into 1-inch pieces
3/4 cup Mayver’s Smooth Organic Peanut Butter
1 795g can whole peeled tomatoes in juice, drained and cut into large chunks
1/4 teaspoon cayenne pepper
2 sweet potatoes, peeled and thickly sliced
1 litre chicken broth
8 cups sliced collard greens or kale

Method

Heat oil in a large Dutch oven over medium heat. Season chicken with salt and pepper; add to pan. In batches, brown chicken until golden on all sides, about 5 minutes per batch. Transfer chicken to a plate as it becomes browned.

Add onion, garlic and ginger to pan; cook, stirring, until softened, 8 to 10 minutes. Add chicken, tomatoes, potatoes, 1/2 cup peanut butter, and cayenne; stir in chicken broth.

Bring to a simmer; cook until sweet potatoes are almost tender, about 15 minutes. Stir in collard greens or kale; cook until greens are tender, about 5 minutes more. Stir in remaining 1/4 cup peanut butter before serving.