By An Edible Mosaic
Add the oil to a 5-quart Dutch oven over medium-high to high heat. Once hot, add the chicken and sear (let it cook for 2 minutes before stirring), and then cook another 1 minute.
Stir in the onion, garlic, and ginger, and cook 2 minutes, stirring occasionally. Add the tomato and cook 3 minutes more, stirring occasionally.
Stir in the peanut butter and tomato paste until it’s mixed in.
Add the chicken stock, sweet potato, carrot, and spices. Bring up to a boil, and then cover the pot and gently boil 20 minutes, turning the heat down as necessary, stirring occasionally.
Stir in the okra. Bring back up to a boil, and then cover the pot and simmer 10 minutes, turning the heat down as necessary, and stirring occasionally. Turn off the heat and stir in the lemon juice.