West African Peanut Stew With Chicken
1½ pounds boneless, skinless chicken breast halves, trimmed and cut into 1-inch pieces
1 teaspoon kosher salt
¼ teaspoon freshly ground black pepper
3 tablespoons peanut oil
1 large onion, chopped
2 cloves garlic, minced
One 2½- to 3-inch piece peeled fresh ginger root, minced (2 tablespoons)
1 teaspoon ground coriander
½ teaspoon ground cumin
¼ teaspoon ground turmeric
¼ teaspoon ground cinnamon
4 cups low-sodium chicken broth
One 14.5-ounce can no-salt-added diced tomatoes, with juices
1 medium sweet potato (12 ounces), peeled and cut into 1-inch chunks
½ bunch collard greens (tough ribs discarded), leaves chopped (about 3 cups total)
2 medium red bell peppers, seeded and chopped
1/3 cup natural-style peanut butter (smooth or chunky)
6 tablespoons chopped roasted unsalted peanuts, for garnish
Season the chicken with ¼ teaspoon of the salt and the black pepper. Heat 1 tablespoon of the oil in a Dutch oven or other large heavy pot over medium-high heat. Once the oil shimmers, add half the chicken and cook for 3 to 4 minutes, stirring, until it loses its raw look and is lightly browned in spots, then transfer to a plate. Repeat with another tablespoon of the oil and the remaining chicken, transferring the meat to the plate as well.
Add the remaining tablespoon of oil to the pot; reduce the heat to medium. Add the onion and cook for about 3 minutes, until softened. Add the garlic, ginger, coriander, cumin, turmeric, cinnamon and the remaining ¾ teaspoon of salt; cook, stirring, for 30 seconds.
Stir in the broth, tomatoes and their juices, the sweet potato, collard greens and red bell peppers; once the mixture comes to a boil, reduce the heat to medium-low, partially cover and cook for about 20 minutes, until the vegetables are tender.
Return the chicken with any accumulated juices to the pot. Increase the heat to medium; once the mixture starts to boil, stir in the peanut butter until well incorporated; cook for 3 to 5 minutes, or until the chicken is thoroughly done.
Serve warm, topped with the chopped peanuts.
Serves 6 (makes about 11½ cups)
Nutrition | Per serving: 410 calories, 35 g protein, 26 g carbohydrates, 18 g fat, 4 g saturated fat, 85 mg cholesterol, 380 mg sodium, 5 g dietary fiber, 8 g sugar
From nutritionist and cookbook author Ellie Krieger