West African-Style Peanut Stew with Chicken

By Ellie Krieger

4.85 / 5

20min

40min

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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