West African-Style Peanut Stew with Chicken

Name: West African-Style Peanut Stew with Chicken
Total time: 75
Yield: 6
Ingredients: 1.5 pounds boneless, skinless chicken breasts, cut into 1-inch pieces; 1 teaspoon salt, divided; 0.25 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; 0.5 teaspoon ground cumin; 0.25 teaspoon ground turmeric; 0.25 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; 0.5 bunch collard greens, tough ribs removed and leaves chopped; 2 medium red bell peppers, seeded and chopped; 0.33333334326744 cup natural peanut butter; 6 tablespoons chopped peanuts

Recipe by Ellie Krieger from allrecipes.com

Dinner 1 Hr. 15 Mins.

Ingredients

6 servings

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1.5 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
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1 teaspoon salt, divided
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0.25 teaspoon ground black pepper
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3 tablespoons peanut oil, divided
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2 cups diced onion
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2 cloves garlic, minced
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2 tablespoons minced fresh ginger root
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1 teaspoon ground coriander
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0.5 teaspoon ground cumin

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0.25 teaspoon ground turmeric
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0.25 teaspoon ground cinnamon
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4 cups low-sodium chicken broth
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1 (14.5 ounce) can no-salt-added diced tomatoes with juices
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1 large sweet potato, peeled and cut into 1-inch cubes
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0.5 bunch collard greens, tough ribs removed and leaves chopped
•

2 medium red bell peppers, seeded and chopped
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0.33333334326744 cup natural peanut butter
•

6 tablespoons chopped peanuts

Instructions

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