This West African chicken and peanut stew is a hearty, one-pot recipe starring chicken, sweet potatoes, and collard greens in a peanut butter and tomato base.
Preparation Time
30 mins
Cooking Time
45 mins
Total Time
1 hr 15 mins
Calories
444 Calories
Recipe Instructions
Step 1
Season chicken with 1/2 teaspoon salt and black pepper.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
Ingredients
2 cups diced onion
2 cloves garlic, minced
2 tablespoons minced fresh ginger root
1 teaspoon ground coriander
4 cups low-sodium chicken broth
1 teaspoon salt, divided
3 tablespoons peanut oil, divided
1 (14.5 ounce) can no-salt-added diced tomatoes with juices
1 large sweet potato, peeled and cut into 1-inch cubes
6 tablespoons chopped peanuts
0.25 teaspoon ground black pepper
0.25 teaspoon ground cinnamon
0.5 teaspoon ground cumin
0.25 teaspoon ground turmeric
1.5 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
0.5 bunch collard greens, tough ribs removed and leaves chopped
