HEALTHY EATING
Peanut butter, earthy spices in West Africaninspired stew will hit your ‘sweet spot.’
6 servings (makes about 11 1/2
cups)
1 1/2 pounds boneless, skinless chicken breast halves, trimmed and cut into 1-inch pieces
1 teaspoon kosher salt
1/4 teaspoon freshly ground
black pepper
3 tablespoons peanut oil
1 large onion, chopped 2clovesgarlic,minced One21/2-to3-inchpiecepeeled fresh ginger root, minced (2 tablespoons)
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon ground turmeric
1/4 teaspoon ground cinnamon 4 cups low-sodium chicken
broth
One 14.5-ounce can no-saltadded diced tomatoes, with juices
1 medium sweet potato (12 ounces), peeled and cut into 1-inch chunks
1/2 bunch collard greens (tough ribs discarded), leaves chopped (about 3 cups total) 2 medium red bell peppers,
seeded and chopped
1/3 cup natural-style peanut
butter (smooth or chunky) 6 tablespoons chopped roasted
unsalted peanuts, for garnish
Season the chicken with 1/4 teaspoon of the salt and the black pepper. Heat 1 tablespoon of the oil in a Dutch oven or other large heavy pot over medium-high heat. Once the oil shimmers, add half the chicken and cook for 3 to 4 minutes, stirring, until it loses its raw look and is lightly browned
in spots, then transfer to a plate. Repeat with another tablespoon of the oil and the remaining chicken, transferring the meat to the plate as well.
Add the remaining tablespoon of oil to the pot; reduce the heat to medium. Add the onion and cook for about 3 minutes, until softened. Add the garlic, ginger, coriander, cumin, turmeric, cinnamon and the remaining 3/4 teaspoon of salt; cook, stirring, for 30 seconds.
Stir in the broth, tomatoes and their juices, the sweet potato, collard greens and red bell peppers; once the mixture comes to a boil, reduce the heat to medium-low, partially cover and cook for about 20 minutes, until the vegetables are tender.
Return the chicken with any accumulated juices to the pot. Increase the heat to medium; once the mixture starts to boil, stir in the peanut butter until well incorporated; cook for 3 to 5 minutes, or until the chicken is thoroughly done.
Serve warm, topped with the chopped peanuts. Serves 6.
Per serving: 410 calories, 35 g protein, 26 g carbohydrates, 18 g fat, 4 g saturated fat, 85 mg cholesterol, 380 mg sodium, 5 g dietaryfiber,8gsugar
From nutritionist and cookbook author Ellie Krieger.