Step 1

In a frying pan with a lid, brown the chicken thighs, if necessary add a little oil to brown.

Step 2

When they are nicely browned add in 1 cup of water, the ginger, and chili season with salt to taste and bring to a boil. Reduce to a simmer cover and cook for 15 minutes

Step 3

Bring a sauce pan of salted water to a boil and add in the sweet potatoes, cook for 20 minutes or until tender.

Step 4

When the chicken thighs have cooked for 15 minutes, dilute the peanut butter and tomato paste in the coconut milk. Stir in the lime juice and add this to the chicken. Bring to a simmer and cook for 10 minutes. If necessary you can add water to dilute the sauce, and season with salt to taste.

Step 5

Drain the sweet potatoes and mash them with a potato masher or fork, season with salt to taste.

Step 6

To plate, put the mashed sweet potatoes on a platter and surround it with the chicken, serve with extra sauce.

Step 7

Enjoy!