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West African Peanut Stew with Chicken

My wife saw this recipe in our local paper. “Bruce,” she said. “I think you should make this.” And I did. It was delicious.

Ingredients
  • 1 1/2 pounds boneless, skinless chicken breast halves, trimmed and cut into 1-inch pieces (I cut into smaller pieces.)
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 3 tablespoons peanut oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • One 2 1/2- to 3-inch piece peeled fresh ginger root, minced (2 tablespoons)
  • 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
  • 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 (I used Butternut Squash.)
  • 1/2 bunch collard greens (tough ribs discarded), leaves chopped (about 3 cups total) (I used a bag of frozen.)
  • 2 medium red bell peppers, seeded and chopped
  • 1/3 cup natural-style peanut butter (smooth or chunky) (I used chunky.)
  • 6 tablespoons chopped roasted unsalted peanuts, for garnish
Directions

Season the chicken with 1/4 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 3/4 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.

Based on a recipe from nutritionist and cookbook author Ellie Krieger.

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