West African Peanut Stew
Description
This African peanut stew features chunks of chicken simmered with sweet potatoes and collard greens in a tomato broth thickened with peanut butter.
Ingredients
•
2 tablespoons peanut oil
•
1 red onion, chopped
•
2 tablespoons chopped fresh ginger
•
2 cloves garlic, minced
•
1 pound chicken, cut into chunks
•
1 tablespoon crushed red pepper, or to taste
•
salt and ground black pepper to taste
•
5 cups chicken stock
•
3 small sweet potatoes, cut into chunks
•
1 (16 ounce) can chopped tomatoes, with liquid
•
1 cup chunky peanut butter
•
1/4 pound collard greens, roughly chopped
Directions
1
Gather all ingredients.
2
Heat peanut oil in a large pot over medium-high heat. Cook and stir onion, ginger, and garlic in hot oil until onion is softened, about 5 minutes.
3
Add chicken; cook and stir until completely browned.
4
Season with crushed red pepper, salt, and black pepper.
5
Pour in chicken stock. Stir in sweet potatoes; bring to a boil.
6
Reduce heat to low, cover the pot partially with a lid, and cook at a simmer for 15 minutes. Stir in tomatoes, peanut butter, and collard greens.
7
Partially cover the pot and continue cooking, stirring occasionally, until greens are tender, about 20 more minutes.