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Chicken Peanut Stew

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PREP TIME
30 min
COOKING TIME
45 min
TOTAL TIME
75 min
SERVINGS
6 servings
Dinner West African
Chicken Peanut Stew
Ingredients
  • 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 teaspoon salt, divided
  • 1/4 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
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground turmeric
  • 1/4 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
  • 1/2 bunch collard greens, tough ribs removed and leaves chopped
  • 2 medium red bell peppers, seeded and chopped
  • 1/3 cup natural peanut butter
  • 6 tablespoons chopped peanuts
Instructions
1
Prepare the chicken for cooking by sprinkling it with a pinch of salt and a few grinds of black pepper.
2
Heat 1 tablespoon of oil in a large cooking vessel over a medium-high heat setting. Add half of the chicken and cook, stirring occasionally, until it reaches an internal temperature of 165°F (74°C), about 2 to 3 minutes. Transfer the cooked chicken to a plate and set it aside.
3
Next, add another tablespoon of oil to the pot. Increase the heat to medium-high and cook the remaining chicken, adding it to the plate with the first half of the chicken. Cover the pot and let it sit for a moment.
4
After that, add one more tablespoon of oil to the pot. Reduce the heat to a medium setting and sauté sliced onions until they become soft and translucent, about 3 minutes. Add minced garlic, grated ginger, ground coriander, a pinch of salt, cumin, turmeric, and cinnamon to the pot. Cook and stir until fragrant, about 30 seconds.
5
Stir in broth, undrained canned tomatoes, diced sweet potatoes, chopped collard greens, and sliced bell peppers. Bring the mixture to a boil, then reduce the heat to medium-low and let it simmer, partially covered, until the vegetables are tender, about 20 minutes.
6
Return the cooked chicken and its accumulated juices to the pot. Bring the mixture back to a boil, then stir in peanut butter until it's fully incorporated and the chicken is cooked through, about 3 to 5 minutes. Garnish with chopped peanuts.