African Chicken Peanut Butter Stew
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Yield: 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
3/4 cup Old Fashioned Smooth peanut butter, divided
1 (28-ounce) can whole peeled tomatoes in juice, drained and cut into large chunks
1/8 to 1/4 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, 1/2 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 1/4 cup Old Fashioned Smooth peanut butter before serving.