Recipe for Perfect Brad's West African Chicken, Collard Green, and Peanut Stew

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There's perhaps no greater expert on the food and foodways of the African diaspora than Dr. This West African-inspired one-pot meal is a satisfying combination of familiar ingredients used in an different way. 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.

You need boneless chicken thighs, cubed.
Prepare seasoned flour.
You need chicken stock or reduced-fat low-sodium chicken broth.
Prepare dry white wine.
You need to prepare canola oil.
You need Coarse kosher salt and freshly ground black pepper.
Use tomato paste.
Use red bell pepper, seeded and chopped.
Prepare yellow chile peppers, minced.
You need carrots, diced.
Prepare sweet onion, chopped.
You need to prepare bay leaves.
Use garlic cloves, minced.
You need to prepare finely chopped fresh ginger.
You need to prepare ground cumin.
You need cinnamon stick.
Provide chopped cilantro.
Use lightly salted roasted peanuts.
You need to prepare loosely packed chopped collard greens.
You need to prepare sweet potatoes, peeled and cut into 1/2-inch cubes.

Short Tips:

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Cube chicken. Place seasoned flour into a lg ziplock bag. Add chicken and shake well to coat. Heat a lg frying pan on medium heat. Add canola oil and fry chicken in batches until it browns. Drain on paper towels and set aside. When all chicken is done, deglaze pan with white wine. Simmer until all alcohol is cooked off. And all the good bits are unstuck from the pan. Set aside..
At the same time, in a large stock pot, heat another tsp oil on medium heat. Add onion, carrots, and both kinds of peppers. Saute until onions have sweated off, but do not brown. Add garlic and ginger. Saute one more minute..
To the stock pot, add the broth and tomato paste. Bring to a simmer and make sure it is combined well..
Add rest of ingredients to the stock pot. Add the chicken and the wine slurry from deglazing the pan. Mix well and bring to a simmer..
Simmer for 25 to 30 minutes. Just until the sweet potatoes become tender. But not until they dissolve. Remove the bay leaves and cinnamon stick. Check seasoning and adjust with salt and pepper to taste. Serve immediately, enjoy..

It screams yummy healthy breakfast all over it! Chicken, peanuts, tomatoes, greens and seasonings are showcased in this winning dish that will leave you licking your fingers. This stew is perfect for leftovers because it tastes even better the next day after the flavors have had time meld. Serve with steamed rice or African fufu and your choice of. This West African soup is about as different from a traditional European chicken-in-a-pot soup as you can ½ pound collards or kale, washed and cut into wide ribbons. ¼ to ½ cup peanut butter, chunky or Stir in tomatoes and collards, then cook, stirring occasionally, until chicken is cooked through.

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