Hard

West African-Style Peanut Stew with Chicken

Name: West African-Style Peanut Stew with Chicken
Prep time: 37 min
Cook time: 103 min
Total time: 140 min
Yield: 4 servings
Ingredients: 1.5 pounds boneless , skinless chicken breasts, cut into 1-inch pieces; 1 teaspoon salt , divided; 0.25 teaspoons 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; 0.5 teaspoons ground cumin; 0.25 teaspoons ground turmeric; 0.25 teaspoons ground cinnamon; 4 cups low-sodium chicken broth; 1 , 14.5 ounce; 1 large sweet potato , peeled and cut into 1-inch cubes; 0.5 bunches collard greens , tough ribs removed and leaves chopped; 2 medium red bell peppers , seeded and chopped; 0.33 cups natural peanut butter; 6 tablespoons chopped peanuts

Total Time

2h 20m

37m prep · 103m cook

Servings

4 people

Rating

—

Difficulty

Hard

2 views

🌾 Gluten-Free ☪️ Halal ✡️ Kosher

This hearty, one-pot West African chicken and peanut stew is made with a spice-infused peanut butter and tomato base, sweet potatoes, and collard greens. This recipe, which appeared in the December/January 2020 issue of Allrecipes magazine, comes from Ellie Krieger's cookbook, "Whole in One: Complete, Healthy Meals in a Single Pot, Sheet Pan, or Skillet." Refrigerate leftovers for up to four days in the refrigerator.

Gluten-Free Fried asian chinese korean sweet spicy savory european halal kosher healthy_fats plant_based thai african french main indian soup

Ingredients

1.5 pounds boneless , skinless chicken breasts, cut into 1-inch pieces
1 teaspoon salt , divided
0.25 teaspoons 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
0.5 teaspoons ground cumin
0.25 teaspoons ground turmeric
0.25 teaspoons ground cinnamon
4 cups low-sodium chicken broth
1 , 14.5 ounce
1 large sweet potato , peeled and cut into 1-inch cubes
0.5 bunches collard greens , tough ribs removed and leaves chopped
2 medium red bell peppers , seeded and chopped
0.33 cups natural peanut butter
6 tablespoons chopped peanuts

Instructions

1

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