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

Nutrition per serving