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.
Whisk broth and tomato paste in a large measuring cup or bowl until smooth. Set aside.
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.
Serving Size: 1 3/4 cups
Per Serving: Cal 453, Fat 25g (sat 4g), Chol 80mg, Carbs 34g, Total sugars 12g (added 0g), Protein 30g, Fiber 7g, Sodium 608mg, Potassium 1,027mg.
Followed recipe to the T. Terrific!