West African-Style Peanut Stew with Chicken

african asian chinese european french indian korean thai soup main sweet spicy savory hard fast

Prep

37 min

Cook

103 min

Total

140 min

Ingredients (18)

1 ½ pounds boneless, skinless chicken breasts, cut into 1-inch pieces g

1 teaspoon salt, divided g

¼ teaspoon ground black pepper g

3 tablespoons peanut oil, divided g

2 cups diced onion g

2 cloves garlic, minced g

2 tablespoons minced fresh ginger root g

1 teaspoon ground coriander g

½ teaspoon ground cumin g

¼ teaspoon ground turmeric g

¼ teaspoon ground cinnamon g

4 cups low-sodium chicken broth g

1 (14.5 ounce) can no-salt-added diced tomatoes with juices g

1 large sweet potato, peeled and cut into 1-inch cubes g

½ bunch collard greens, tough ribs removed and leaves chopped g

2 medium red bell peppers, seeded and chopped g

⅓ cup natural peanut butter g

6 tablespoons chopped peanuts g

Nutrition

kcal

fat

carbs

protein

Instructions

Season chicken with 1/2 teaspoon salt and black pepper.

Heat 1 tablespoon oil in a large pot over medium-high heat. Add 1/2 of the chicken; cook and stir until no longer pink, 2 to 3 minutes; transfer to a plate. Add 1 tablespoon oil to the pot and cook remaining chicken; add to chicken on the plate. Cover and set aside.

Add remaining 1 tablespoon oil to the pot. Reduce the heat to medium; add onion and cook until softened, about 3 minutes. Add garlic, ginger, coriander, remaining 1/2 teaspoon salt, cumin, turmeric, and cinnamon; cook and stir until fragrant, about 30 seconds.

Stir in broth, undrained tomatoes, sweet potato, collard greens, and bell peppers; bring to a boil. Reduce the heat to medium-low and simmer, partially covered, until vegetables are tender, about 20 minutes.

Return chicken and accumulated juices to the pot; return to a boil. Stir in peanut butter, then simmer until incorporated and chicken is cooked through, 3 to 5 minutes. Garnish with chopped peanuts.