West African-Style Peanut Stew With Chicken

You aren't going to believe how delicious this instant pot chicken dish is considering the ingredients are so simple.

Recipe Summary West African-Style Peanut Stew With Chicken

African-inspired spices infuse the peanut butter and tomato base of this hearty one-pot stew starring chicken, sweet potatoes, and collard greens. This recipe, which appeared in Allrecipes magazine's Dec/Jan 2020 issue, comes from Ellie's new cookbook, "Whole in One: Complete, Healthy Meals in a Single Pot, Sheet Pan, or Skillet". This keeps up to 4 days, chilled in an airtight container.

Ingredients | Instant Pot Recipes With Chicken Breast And Potatoes

1 ½ pounds boneless, skinless chicken breasts, cut into 1-inch pieces

1 teaspoon salt, divided

¼ teaspoon ground black pepper

3 tablespoons peanut oil, divided

2 cups diced onion

2 cloves garlic, minced

2 tablespoons minced fresh ginger root

1 teaspoon ground coriander

½ teaspoon ground cumin

¼ teaspoon ground turmeric

¼ teaspoon ground cinnamon

4 cups low-sodium chicken broth

1 (14.5 ounce) can no-salt-added diced tomatoes with juices

1 large sweet potato, peeled and cut into 1-inch cubes

½ bunch collard greens, tough ribs removed and leaves chopped

2 red bell peppers, seeded and chopped

⅓ cup natural peanut butter

6 tablespoons chopped peanuts

Directions

Season chicken with 1/2 teaspoon salt and the black pepper. Heat 1 tablespoon oil in a large pot over medium-high heat. Add half the chicken; cook until no longer pink, 2 to 3 minutes, then transfer to a plate. Repeat with 1 tablespoon oil and remaining chicken.

Add remaining 1 tablespoon oil to the pot and reduce heat to medium. Add onion; cook until softened, about 3 minutes. Add garlic, ginger, coriander, cumin, turmeric, cinnamon, and remaining 1/2 teaspoon salt; cook, stirring, 30 seconds.

Stir in broth, tomatoes, sweet potato, collard greens, and red bell peppers; bring to a boil. Reduce heat to medium-low; simmer, partially covered, until vegetables are tender, about 20 minutes.

Return chicken and accumulated juices to the pot. Return to a boil, then stir in peanut butter; simmer until incorporated and chicken is cooked through, 3 to 5 minutes. Garnish with chopped peanuts.

This recipe is from "Whole in One: Complete, Healthy Meals in a Single Pot, Sheet Pan, or Skillet" by Ellie Krieger, from Da Capo Lifelong Books. (C) Copyright 2019 Ellie Krieger

Info | Instant Pot Recipes With Chicken Breast And Potatoes

prep: 20 mins cook: 40 mins total: 1 hr Servings: 6 Yield: 6 servings

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