I was so thrilled with the roasted sweet potato pie I made for last week’s column that I decided to use sweet potatoes again for a recipe I found in an almost 2-year-old magazine I was about to toss.

This time the recipe called for chicken and sweet potatoes, with the addition of peanut butter and hot chiles. I had an appointment with my primary care physician in the afternoon (after I had missed the appointment for a week ago, having found the appointment card stuck into another food magazine), so on my way to the new appointment, I picked up some Thai chiles and more cherry tomatoes. I had already thawed the chicken thighs.

This recipe is a true winner. The sweet potatoes, the tangy tomatoes, the hot peppers (feel free to seed them and discard the seeds) and the bland of the chicken made a terrific dinner plus one lunch and another dinner for one. I think you will love this.

Crispy Peanut-Chile Chicken with Sweet Potatoes

From Fine Cooking, April-May 2019

Serves 4

½ cup peanut butter (smooth or chunky)

2 Thai bird chiles (it says to seed one, but maybe use one and seed that, too)

5 tablespoons extra-virgin olive oil

¼ cup fresh lemon juice

4 cloves of garlic, minced

Kosher salt

8 skinless, boneless chicken thighs

1 large onion, chopped

¼ cups coarsely chopped fresh cilantro leaves

2 large sweet potatoes, peeled and cut into ½ inch dice (about 2 pounds)

7 ounces cherry tomatoes (about 1 cup)

2 ounces (½ cup) shelled roasted salted peanuts, coarsely chopped

Thoroughly combine peanut butter, chiles, 3 tablespoons lemon juice, 2 teaspoons of garlic and ¾ teaspoon salt in a gallon-sized zip-top bag. Lightly sprinkle the chicken thighs and add to the marinade. Refrigerate for 1 hour, massaging every 15 minutes.

Position rack in the center of the oven and heat to 375 degrees. Heat remaining 2 tablespoons oil in a large ovenproof skillet, preferably cast iron, on medium heat until shimmering. Add onions, remaining garlic, 2 tablespoons cilantro and ½ teaspoon salt and cook over medium heat, stirring occasionally, until onion softens and garlic is fragrant, 4 to 5 minutes. Stir in sweet potatoes. Cover pan and cook until sweet potatoes just start to soften, stirring once, about 5 minutes. Turn off the heat.

Remove lid from skillet and add tomatoes. Remove chicken from marinade and place smooth side up over the tomatoes, spooning marinade on top of each. Scatter with peanuts over the chicken and transfer skillet to the oven. Cook until chicken reaches an internal temperature of 165 degrees, about 30 minutes.

Heat broiler on high, then cook until top of chicken and peanuts turn light golden, 1 to 2 minutes, watching closely so it doesn’t burn.

Let the chicken rest for 10 minutes before serving, sprinkle with remaining cilantro.

On the Side

I am sure not pretending that summer veggies and fruits are available now, but before June or July, there are some yummies available in Groton and Stonington.

On the second Saturday at the Groton Municipal Building and every day except Mondays at Stone Acres, there are goodies to be had. I went to the one in Groton and bought a personal apple pie (and another blueberry another time) at Pastries by Joyce, some luxurious hand and body lotion from Wholly Goat Farm and a loaf of cinnamon raisin bread from Standish Brook Farm.

At Stone Acres, 393 West Main St., where I buy my CSA for the summer, you can stop at its Winter Stand and get organic eggs, greens, roasting vegetables, honey and more.

Honest, summer is coming. And Daylight Saving Time is Sunday,

March 14, at 2 a.m.

Lee White lives in Groton. She can be reached at leeawhite@aol.com.