Peanut butter adds a savory richness and depth to many of my favorite dishes from around the globe. Among them is this stew, which uses peanut butter to round out the acidity of the tomatoes and pair up with the sweet potato. You’ll be surprised how comforting this savory stew is—it’s rich, simple, and a must for the peanut fan in all of us.
Prep time: 15 minutes
Cook time: 40 minutes
Total time: 55 minutes
Yields: 6 servings
2 tablespoons peanut or vegetable oil
1 medium onion, chopped
2 garlic cloves, chopped
1 tablespoon minced fresh ginger
1 pound bone-in, skinless chicken thighs, cut into 1-inch pieces
¾ cup Old Fashioned Smooth peanut butter, divided
1 (28-ounce) can whole peeled tomatoes in juice, drained and cut into large chunks
⅛ to ¼ teaspoon cayenne pepper
2 sweet potatoes, peeled and thickly sliced
1 quart chicken broth
8 cups sliced collard greens or kale
1. Heat oil in a large Dutch oven over medium heat. Season chicken with salt and pepper; add to pan. In batches, brown chicken until golden on all sides, about 5 minutes per batch. Transfer chicken to a plate as it becomes browned.
2. Add onion, garlic and ginger to pan; cook, stirring, until softened, 8 to 10 minutes. Add chicken, tomatoes, potatoes, ½ cup Old Fashioned Smooth peanut butter, and cayenne; stir in chicken broth. Bring to a simmer; cook until sweet potatoes are almost tender, about 15 minutes. Stir in collard greens or kale; cook until greens are tender, about 5 minutes more. Stir in remaining ¼ cup Old Fashioned Smooth peanut butter before serving.