Name: West African-Style Peanut Stew with Chicken
Prep time: 30 min
Cook time: 30 min
Yield: 6
Ingredients: Boneless, skinless chicken breasts, cut into 1-inch pieces - 1 ½ pounds; Salt, divided - 1 teaspoon; Ground black pepper - ¼ teaspoon; Peanut oil, divided - 3 tablespoons; Diced onion - 2 cups; Garlic, minced - 2 cloves; Minced fresh ginger root - 2 tablespoons; Ground coriander - 1 teaspoon; Ground cumin - ½ teaspoon; Ground turmeric - ¼ teaspoon; Ground cinnamon - ¼ teaspoon; Low-sodium chicken broth - 4 cups; No-salt-added diced tomatoes with juices - 1 (14.5 ounce) can; Sweet potato, peeled and cut into 1-inch cubes - 1 large; Collard greens, tough ribs removed and leaves chopped - ½ bunch; Red bell peppers, seeded and chopped - 2 medium; Natural peanut butter - ⅓ cup; Chopped peanuts - 6 tablespoons

West African-Style Peanut Stew with Chicken

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - West African-Style Peanut Stew with Chicken

1. Boneless, skinless chicken breasts, cut into 1-inch pieces - 1 ½ pounds

2. Salt, divided - 1 teaspoon

3. Ground black pepper - ¼ teaspoon

4. Peanut oil, divided - 3 tablespoons

5. Diced onion - 2 cups

6. Garlic, minced - 2 cloves

7. Minced fresh ginger root - 2 tablespoons

8. Ground coriander - 1 teaspoon

9. Ground cumin - ½ teaspoon

10. Ground turmeric - ¼ teaspoon

11. Ground cinnamon - ¼ teaspoon

12. Low-sodium chicken broth - 4 cups

13. No-salt-added diced tomatoes with juices - 1 (14.5 ounce) can

14. Sweet potato, peeled and cut into 1-inch cubes - 1 large

15. Collard greens, tough ribs removed and leaves chopped - ½ bunch

16. Red bell peppers, seeded and chopped - 2 medium

17. Natural peanut butter - ⅓ cup

18. Chopped peanuts - 6 tablespoons

How to cook deliciously - West African-Style Peanut Stew with Chicken

1. Stage

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

2. Stage

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. Stage

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. Stage

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. Stage

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.