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West African Chicken Stew With Peanut
Virginia Willis' recipe
Ingredients
  • 4 cups homemade chicken stock or reduced-fat low-sodium chicken broth
  • ¼ cup tomato paste
  • 1 tablespoon canola oil
  • 1 ½ pounds boneless, skinless chicken thighs, cut into 1-inch pieces
  • Coarse kosher salt and freshly ground black pepper
  • 1 sweet onion, chopped
  • 2 carrots, diced
  • 1 red bell pepper, seeded and chopped
  • 3 garlic cloves, finely chopped
  • 1 tablespoon finely chopped fresh ginger
  • 1 cup crunchy peanut butter
  • 1 Scotch bonnet or habanero pepper, seeded and finely chopped
  • 1 bay leaf, preferably fresh
  • ½ teaspoon ground coriander
  • ¼ teaspoon ground cumin
  • ¼ teaspoon ground cinnamon
  • 4 cups loosely packed chopped collard greens
  • 2 sweet potatoes, peeled and cut into ½-inch cubes
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