Step 1: Prepare the Chicken

1. Season the Chicken: Sprinkle the chicken pieces with a pinch of salt and pepper.
2. Brown the Chicken: Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the chicken and brown on all sides, about 5–7 minutes. Remove the chicken and set it aside.

Step 2: Sauté the Aromatics

1. Cook the Onions: In the same pot, add the diced onions and sauté for 3–4 minutes, stirring frequently, until softened and translucent.
2. Add Garlic and Ginger: Stir in the minced garlic and grated ginger. Cook for another 1–2 minutes until fragrant.

Step 3: Build the Flavor Base

1. Toast the Spices: Add the cumin, smoked paprika, cayenne pepper, coriander, and black pepper. Stir for 30 seconds to toast the spices and release their aroma.
2. Add Tomatoes: Stir in the diced tomatoes and tomato paste. Cook for 2–3 minutes, breaking up the tomatoes with the back of a spoon.

Step 4: Incorporate the Peanut Butter

1. Blend Peanut Butter: Whisk the peanut butter into the pot, ensuring it’s fully incorporated with the tomato mixture.
2. Add Broth: Gradually pour in the chicken broth, stirring constantly to create a smooth, rich sauce.

Step 5: Simmer the Stew

1. Add Chicken and Vegetables: Return the browned chicken to the pot along with the sweet potatoes and carrots. Stir to combine.
2. Simmer: Cover the pot, reduce the heat to low, and simmer for 25–30 minutes, stirring occasionally, until the chicken is cooked through and the vegetables are tender.

Step 6: Add Greens and Adjust Seasoning

1. Add Greens: Stir in the chopped greens and let them cook for 5 minutes until wilted.
2. Taste and Adjust: Taste the stew and adjust the salt, pepper, or cayenne to your liking.

Step 7: Serve and Garnish

1. Plate the Stew: Ladle the stew over steamed rice or serve it with flatbread.
2. Garnish: Sprinkle with fresh cilantro or parsley and roasted peanuts. Serve with lime wedges for a bright, tangy finish.