West African-Style Peanut Stew with Chicken recipe

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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
2 red bell peppers, seeded and chopped
⅓ cup natural peanut butter
6 tablespoons chopped peanuts

Nutrition Info

444.2 calories
carbohydrate: 32.9 g
cholesterol: 61.2 mg
fat: 21.2 g
fiber: 7.4 g
protein: 33.2 g
saturatedFat: 4.2 g
servingSize: -
sodium: 702.1 mg
sugar: 11 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

  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.

  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.

  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.

Recipe Yield

6 servings

Recipe Note

African-inspired spices infuse the peanut butter and tomato base of this hearty one-pot stew starring chicken, sweet potatoes, and collard greens. This recipe, which appeared in Allrecipes magazine's Dec/Jan 2020 issue, comes from Ellie's new cookbook, \"Whole in One: Complete, Healthy Meals in a Single Pot, Sheet Pan, or Skillet\". This keeps up to 4 days, chilled in an airtight container.

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