West African Peanut Stew

West African Peanut Stew has many variations (different spices, different vegetables) but one thing is always the same, the broth is thickened with peanut butter (well, almost always….this delicious version is made with almond butter). Peanut butter adds a rich, creamy texture and a nutty flavor that makes this stew different from all others. West African Peanut Stew is so uniquely delicious that it’s definitely worth trying, peanuts and all.

Don’t fret. Unless you’re allergic to peanuts, a small amount of natural peanut butter every now and then won’t hurt you. And this peanut stew has a lot to offer. Besides tasting great, each bowl is filled with vitamin E from red palm oil, from spices, and vitamin K and folate from the collards.

Chicken, tomatoes, and red bell pepper are also in the pot, and you can add even more veggies if you like. Chunks of sweet potato or yam or common, as are okra and eggplant.

Servings: 4 to 6

Time in the Kitchen: 1 hour

Instructions

• ¼ cup sustainably sourced red palm oil (60 ml)
• 1/2 pound boneless, skinless chicken thighs, cut into 1-inch chunks, lightly seasoned with salt and pepper (230 g)
• 1 onion, finely chopped
• 2-inches/5cm ginger root, peeled and finely chopped
• 3 garlic cloves, finely chopped
• 1 teaspoon ground coriander (5 ml)
• ½ teaspoon turmeric (2.5 ml)
• 1 red bell pepper, finely chopped
• ?1 28-ounce jar whole tomatoes (broken apart with your hands) or diced tomatoes (794 g)
• 4 cups chicken broth (950 ml)
• ½ cup natural, unsweetened, creamy peanut butter (120 g)
• 1 bunch collard greens, cut into thin ribbons*
• 1 or 2 jalapenos or other hot chilies, seeded and minced
• Cilantro, for garnish

Instructions

*Recipe Note: How to Cut the Collards Into Ribbons
First, fold each leaf in half and slice the stem off the entire length of the leaves. Stack several leaves on top of each other, then roll the leaves up into a cigar shape. Slice into thin ribbons no more than ½-inch wide.

In a wide pot with a lid or Dutch oven, heat the red palm oil over medium-high heat. When the oil is hot, add the chicken, Cook until the chicken is lightly browned. Use a slotted spoon to remove the chicken from the pot. Set aside.

Turn heat down to medium. Add onion to the pot. Cook until onion is soft, 5 to 7 minutes. Add ginger, garlic, coriander and turmeric. Cook 1 minute more.

Add red bell pepper, tomatoes and chicken stock. Add chicken back to the pot. Cover partially and simmer gently with a lid for 20 minutes (for a thicker stew, keep the lid off).

Ladle a cup or so of the hot stew into a bowl with the peanut butter. Whisk to combine. Pour the warmed peanut butter into the stew pot, stirring to blend. Add the collards, a handful at a time.

Simmer 10 minutes more. Stir in hot chilies and cilantro before serving.

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