West African-Style Peanut Stew with Chicken

4.8
(32)
26 Reviews
8 Photos

This hearty, one-pot West African chicken and peanut stew is made with a spice-infused peanut butter and tomato base, sweet potatoes, and collard greens. This recipe, which appeared in the December/January 2020 issue of Allrecipes magazine, comes from Ellie Krieger's cookbook, "Whole in One: Complete, Healthy Meals in a Single Pot, Sheet Pan, or Skillet." Refrigerate leftovers for up to four days in the refrigerator.

Submitted by Ellie Krieger
Updated on December 29, 2022
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Prep Time:
30 mins
Cook Time:
45 mins
Total Time:
1 hr 15 mins
Servings:
6
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Ingredients

Original recipe (1X) yields 6 servings

  • 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 medium red bell peppers, seeded and chopped

  • ⅓ cup natural peanut butter

  • 6 tablespoons chopped peanuts

Directions

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

  2. 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.

  3. 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.

  4. 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.

  5. 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.

Editor's Note:

This recipe is from "Whole in One: Complete, Healthy Meals in a Single Pot, Sheet Pan, or Skillet" by Ellie Krieger, from Da Capo Lifelong Books. Copyright 2019 Ellie Krieger.

33 home cooks made it!

Nutrition Facts (per serving)

444 Calories
21g Fat
33g Carbs
33g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 444
% Daily Value *
Total Fat 21g 27%
Saturated Fat 4g 21%
Cholesterol 61mg 20%
Sodium 702mg 31%
Total Carbohydrate 33g 12%
Dietary Fiber 7g 26%
Total Sugars 11g
Protein 33g 66%
Vitamin C 71mg 79%
Calcium 121mg 9%
Iron 3mg 16%
Potassium 892mg 19%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.