Method (Oven)

1. Heat the oven to 160°C fan.
2. Pat the chicken dry and season well all over with salt and pepper.
3. Heat the oil in a large ovenproof casserole over a medium heat.
4. Brown the chicken lightly on all sides, then remove and set aside.
5. Add the onions with a pinch of salt and cook gently for 10–12 minutes until soft and lightly coloured.
6. Stir in the garlic and ginger and cook for 1 minute.
7. Add the ground spices and tomato purée and cook for another minute, stirring constantly.
8. Pour in the chopped tomatoes and stock, scraping up the base of the pot.
9. Stir in the peanut butter until fully dissolved.
10. Add the sweet potatoes, then return the chicken to the pot.
11. Bring to a gentle simmer, cover with a lid and place in the oven.
12. Cook for 1 hour 30 minutes.
13. Remove the lid and cook for a further 20–30 minutes, until the chicken is tender and the sauce thickened.
14. Stir in the greens and vinegar or lime juice, allowing them to wilt.
15. Rest for 10 minutes before serving.

Multi-Cooker Option (Ninja Foodi MAX)

1. Select Sauté → Medium and brown the chicken lightly on all sides. Remove and set aside.
2. Add the onions with a pinch of salt and cook for 10 minutes until soft.
3. Add the garlic, ginger, spices and tomato purée; cook briefly until fragrant.
4. Pour in the chopped tomatoes, stock and peanut butter, stirring until smooth.
5. Add the sweet potatoes and return the chicken to the pot.
6. Pressure cook on High for 30 minutes, then allow 15 minutes natural release.
7. Remove the chicken and switch to Sauté → Low for 10–15 minutes if the sauce needs thickening.
8. Stir in the greens and vinegar or lime juice, then rest before serving.