West African-Style Peanut Stew with Chicken

Ingredients

  • 1 ½ pounds boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 teaspoon salt, divided
  • ¼ teaspoon ground black pepper
  • 3 tablespoons peanut oil, divided
  • 2 cups diced onion
  • 2 cloves garlic, minced
  • 2 tablespoons minced fresh ginger root
  • 1 teaspoon ground coriander
  • ½ teaspoon ground cumin
  • ¼ teaspoon ground turmeric
  • ¼ teaspoon ground cinnamon
  • 4 cups low-sodium chicken broth
  • 1 (14.5 ounce) can no-salt-added diced tomatoes with juices
  • 1 large sweet potato, peeled and cut into 1-inch cubes
  • ½ bunch collard greens, tough ribs removed and leaves chopped
  • 2red bell peppers, seeded and chopped
  • ⅓ cup natural peanut butter
  • 6 tablespoons chopped peanuts
  • Directions

  • Step 1

    Season chicken with 1/2 teaspoon salt and the black pepper. Heat 1 tablespoon oil in a large pot over medium-high heat. Add half the chicken; cook until no longer pink, 2 to 3 minutes, then transfer to a plate. Repeat with 1 tablespoon oil and remaining chicken.

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  • Step 2

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

  • Step 3

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

  • Step 4

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

  • Tips

    This recipe is from “Whole in One: Complete, Healthy Meals in a Single Pot, Sheet Pan, or Skillet” by Ellie Krieger, from Da Capo Lifelong Books. (C) Copyright 2019 Ellie Krieger

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