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 caloriescarbohydrate: 32.9 gcholesterol: 61.2 mgfat: 21.2 gfiber: 7.4 gprotein: 33.2 gsaturatedFat: 4.2 gservingSize: -sodium: 702.1 mgsugar: 11 gtransFat: : -unsaturatedFat: : -
Directions West African-Style Peanut Stew with Chicken
Directions
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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.
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.
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.
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.