Prep Time: 90 min.
Marinate chicken thighs in a coating of Basbaas Tamarind Date Sauce for at least one hour. Preheat oven to 400℉. Drain excess liquid from thawed greens. In a medium bowl, toss julienned sweet potatoes with olive oil, salt, and pepper. When they are evenly coated, spread out on a baking sheet. Roast in heated oven for 10 minutes. Meanwhile, heat a tablespoon of olive oil in a skillet over medium heat. Place chicken thighs in the skillet, skin side down, and cook for 12 minutes to allow the skin to crisp.
Remove the baking sheet with sweet potatoes from the oven. Stir with a spatula, and make room in the middle of the tray for the chicken thighs. Use tongs or a fork to transfer the seared chicken to the tray, making sure to set aside the skillet containing any remaining chicken fat. Return the tray to the oven to cook for another 15-20 minutes, flipping the meat and checking the sweet potatoes every 5-7 minutes. In the same skillet you cooked the chicken, sauté the sliced garlic or scallions over medium heat until soft, then add collard greens. Sauté together to desired softness and add salt and pepper to taste. Reduce heat to low and cover to keep warm.If the sweet potatoes are at desired softness before the meat is cooked through, remove them and cover to keep warm. Thighs may remain slightly pink inside due to a vein, so use a thermometer to check if they are done (165°-170°) or check that the texture is firm and opaque. Spoon Basbaas sauce over chicken when serving. Top with a sprinkle of farmer’s cheese.