Step 1

Add the oil to a large pot set over med-high heat. Season the chicken pieces liberally with salt and pepper on all sides and brown them in the hot oil for about 3 or 4 minutes per side (they’ll finish cooking in the stew). Transfer to a tray/plate and set aside for now.

Step 2

Reduce the heat to medium and add the diced onion and sweet potato to the pot (and more oil, if it needs it). Season lightly with salt and pepper. Cook, stirring occasionally, for 6 to 8 minutes, just until the potatoes begin to tenderize/brown. Add the cumin, ginger, garlic, chili pepper, peanuts, peanut butter, and kale (or cabbage). Stirring, allow this to cook for about a minute. Taste and adjust the seasonings as needed.

Step 3

Add the crushed tomatoes, chickpeas (if using), and the chicken stock (I like my stew hearty, and never add the full box, but that’s up to you).

Step 4

Slide the chicken pieces, along with any collected juices, back into the pot. Simmer the stew, uncovered, until the chicken and sweet potatoes are both cooked and tender; about 25 minutes. If you’ve used boneless/skinless chicken thighs, remove them to a cutting board and chop/shred the meat. Add it back into the pot and stir to mix it all together.

Step 5

Serve the stew in bowls topped with extra peanuts and cilantro, with a side of flatbread, OR on top of fluffy cooked rice or couscous (if using bone-in pieces, I usually serve a couple on top of some rice, and then spoon the stew down over top).