Cashew Chickpea Mafe

Heat your Dutch oven over medium-high with a splash of olive-oil. Add diced yellow-onion and carrots, season with a pinch of salt. Cook, stirring with your wooden-spoon, until the onion softens and turns golden, about 5 minutes. Add minced garlic and cook 1 minute more until fragrant.

Push the aromatics to the edges. Add chicken-thigh chunks in a single layer. Sear undisturbed for 3 minutes to develop a deep golden crust, then flip and cook 2 more minutes. Stir everything together.

Add chopped tomato and cook down for 3 minutes until they begin to break down and release their juices. Pour in tomato-sauce and chicken-broth. Stir in cayenne, remaining salt, and black-pepper. Bring to a gentle boil.

Add cubed sweet-potato and drained chickpeas. Reduce heat to medium-low, cover, and simmer for 15 minutes until sweet-potato is fork-tender and chicken is cooked through.

Drain the soaked cashews. Add them to a blender with half a cup of the hot stew liquid. Blend until completely smooth and creamy, about 2 minutes. Pour the cashew cream into the stew and stir well to incorporate.

Squeeze in the juice of one whole lemon. Taste and adjust salt and cayenne if needed. Let everything simmer uncovered for 5 more minutes to thicken slightly into a rich, glossy mafe sauce.

Serve immediately over generous bowls of fluffy white-rice. Ladle extra sauce over the top. Eat together from the center — there is always room for one more spoon.