West African Peanut-Braised Chicken with Fragrant Jasmine Rice and Wilted Collard Greens

Rinse the jasmine rice under cold water until clear; simmer in 1 cup of water until tender and fragrant.

In a heavy-bottomed pot, sear the chicken thighs over medium-high heat until the skin is deeply golden and rendered. Remove chicken and set aside.

Add harissa paste and aromatics to the rendered fat, stirring until fragrant, about 1 minute.

Deglaze the pan with apple cider vinegar, scraping up the browned bits. Return chicken to the pot with a splash of water and the coconut milk, simmering until the sauce thickens and chicken is cooked through.

In the final 3 minutes, fold in the shredded collard greens until just wilted but vibrant green.

Plate by placing a scoop of fluffy rice in a shallow bowl, topping with the peanut-spiced chicken, and garnishing with the braised greens and a final drizzle of pan sauce.