The Pioneer Woman Tasty Kitchen
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African Chicken Peanut Stew

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Level: Easy

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Description

This this hearty stew is made with chicken legs, sweet potatoes, collard greens and peanut butter (the special ingredient). It’s exotic, comforting and gluten free!.

Ingredients

  • 2 pounds Bone-in, Skin-on Chicken Legs Or Thighs
  • 2 Tablespoons Vegetable Or Canola Oil
  • 1 whole Medium Onion, Chopped
  • 1 Tablespoon Finely Grated Ginger
  • 1 clove Garlic, Minced
  • 2 pinches Pinches Cayenne Pepper, Or To Taste
  • 14-½ ounces, weight Canned Whole Peeled Tomatoes
  • 3 cups Sodium Chicken Broth, Plus More As Needed
  • 2 pounds Medium Sweet Potatoes, Peeled And Cut Into 1 ½ Inch Pieces
  • 1 whole Bunch Collard Greens, Stems Dicarded, Leaves Cut Into 1-inch Thick Ribbons
  • ¼ cups Peanut Butter
  • 6 whole Lime Wedges For Serving
  • 2 Tablespoons Salted Roasted Peanuts, Chopped
  • 2 Tablespoons Mint, Finely Chopped
  • 1 whole Lime, Zested

Preparation

Heat a Dutch oven or heavy bottomed pot on medium to medium-high. Pat chicken dry and season with salt and pepper. Add oil to pan, followed by the chicken. Sear in batches for 4–6 minutes on all sides or until golden brown. Remove and set aside, reserving oil in the pan.

Reduce heat to medium. Add onion, season with salt and pepper, and sauté 3–5 minutes or until translucent. Add ginger, garlic and cayenne and sauté about 30 seconds. Add tomatoes, season with salt and pepper and crush with a wooden spoon or potato masher. Nestle chicken back into pan. Add 3 cups of broth or enough to cover the chicken. Bring to a boil, reduce to a simmer, and cook partially covered for 40 minutes or until mostly cooked through.

Add sweet potatoes and collards to the pot with additional broth and/or water to cover. I added 1 cup of broth and 1 cup of water to cover the potatoes and left the greens partially uncovered, as they wilt during cooking. Cover and bring to a simmer.

Partially uncover and continue to cook about 10 minutes or until chicken is fully cooked through, but not quite falling off the bone. Remove chicken from pot, discard skin and bones, and shred the meat. Cook potatoes and collards another 10–12 minutes or until tender. The collards should have a slight bite. Return shredded chicken to the pot, stir in the peanut butter and taste for seasoning.

Mix all ingredients for the topping. Serve stew topped with the peanut-mint mixture and lime wedges, and enjoy.

Note: I used Jif creamy peanut butter; however, I thick natural peanut butter (smooth or chunky) would provide the best flavor for this dish.

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