Country: Sierra Leone Region / Locale: Sierra Leonean Servings: Serves 4-6

Ingredients

• chicken thighs – 1.5 lbs / 680 g
• salt – 1.5 tsp / 9 g
• black pepper – 1 tsp / 2 g
• vegetable oil – 2 tbsp / 30 ml
• onion, chopped – 1 medium / 150 g
• garlic, minced – 3 cloves
• ginger, grated – 1 tbsp / 15 g
• diced tomatoes, canned – 14 oz / 400 g
• peanut butter – 1/2 cup / 120 g
• chicken broth – 2 cups / 480 ml
• sweet potatoes, peeled and diced – 2 medium / 400 g
• spinach, fresh – 2 cups / 60 g
• cayenne pepper – 1/2 tsp / 1 g

Instructions

1. Season the chicken thighs with salt and black pepper.
2. In a large pot, heat the vegetable oil over medium-high heat. Add the chicken and brown on all sides, about 6-8 minutes. Remove and set aside.
3. In the same pot, add the onion and sauté until translucent, about 5 minutes.
4. Stir in the garlic and ginger, cooking for another 1-2 minutes until fragrant.
5. Add the diced tomatoes and cook for 3-4 minutes.
6. Stir in the peanut butter and chicken broth, mixing until smooth.
7. Return the chicken to the pot, cover, and simmer for 20 minutes.
8. Add the sweet potatoes and cayenne pepper, simmering until tender, about 15 minutes.
9. Stir in the spinach until wilted, and adjust seasoning with salt and pepper to taste.
10. Serve hot, optionally with rice or flatbread.

Substitutions

• chicken thighs -> chickpeas or tofu
• peanut butter -> almond butter
• spinach -> kale

Enhancements in the Next Evolution

• Marinate the chicken in a blend of lemon juice and spices for an enhanced flavor profile.
• Incorporate smoked paprika for a smoky depth.
• Add roasted peanuts as a garnish for textural contrast.