Rating: 4.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This West African–inspired chicken stew is hearty and has lots of bold, umami flavors. It's satisfying and packed with many beneficial ingredients—peanut butter and chicken for protein, nutrient-rich collard greens and colorful vegetables.

EatingWell Magazine, January/February 2022

Gallery

Credit: Jacob Fox

Recipe Summary

active:
30 mins
total:
50 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Whisk broth and tomato paste in a large measuring cup or bowl until smooth. Set aside.

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  • Heat oil in a large pot over medium-high heat. Season chicken with 1/2 teaspoon salt and pepper. Add to the pot and cook, turning as needed, until browned on all sides, about 5 minutes. Transfer to a plate.

  • Add onion, carrots and bell pepper to the pot; cook, stirring often, until the onion is soft and translucent, 3 to 5 minutes. Add garlic and ginger; cook until fragrant, 45 to 60 seconds. Add the broth mixture, peanut butter, chile pepper, bay leaf, coriander, cinnamon, cumin and the remaining pinch of salt; stir until smooth. Add the chicken and any juices that have accumulated, squash and greens.

  • Reduce heat to medium-low, cover and cook until the vegetables are tender, about 15 minutes. Uncover and cook until the chicken is cooked through and the soup has thickened, about 5 minutes more. Discard the bay leaf. Sprinkle with cilantro and peanuts, if desired.

Nutrition Facts

1 3/4 cups
453 calories; protein 30g; carbohydrates 34g; dietary fiber 7g; sugars 12g; fat 25g; saturated fat 4g; cholesterol 80mg; sodium 608mg; potassium 1027mg.
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