Recipe By Ellie Krieger
Rating
Published Oct 24th
Prep 20m Cook 40m Additional - Ready In 60m
Servings 6 servings Calories 444.2

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.

Recipe Ingredients

  • 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

Cooking Directions

  1. 1 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.
  2. 2 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.
  3. 3 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.
  4. 4 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.

Nutrition Facts

  • Calories 444.2
  • Carbohydrate 32.9 g
  • Cholesterol 61.2 mg
  • Fat 21.2 g
  • Fiber 7.4 g
  • Protein 33.2 g
  • Saturated Fat 4.2 g
  • Sodium 702.1 mg
  • Sugar 11 g

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Chef's Notes

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

Reviews

  1. This was outstanding! I wanted to refill my bowl again & again … the only way I didn’t was because we said we’d have the leftovers in 2 nights and we’d add a fresh baked baguette to sop up all the wonderful sauce. Excellent! Thank you for sharing this recipe, Ellie.
  2. I only didn't have coriander and collard greens, but I substituted spinach, and added a little extra tomato and sweet potato. Also made a little fufu to go along!
  3. Really tasty! Easy to assemble great instructions. I used kale and husband said I could put more germs in. I used more sheet potatoes. I thought the red peppers would overwhelm but they didn t. I usually cut everything ahead of time but the timing was right for me to cut as I went along. - Read more ...
  4. I would definitely make again. Delicious and pretty healthy too.
  5. I will make this often.
  6. Quick and easy. Filling and hearty but packed with nutrition and not bad on calories. Love it!
  7. Saw this recipe and made it with the ingredients I had at home. I did not have fresh ginger so I used a teaspoon of dry ginger. I did not have the red peppers and did not substitute anything for them. I used one freezer bag of chopped spinach because I didn't have collard greens. - Read more ...
  8. This was easy and delicious! I tweaked the recipe due to what I had on hand. I only used 1 lb of chicken breast and 1 red bell pepper. I also used a bag of frozen collard greens instead of fresh, as well as olive oil instead of peanut oil and it still turned out - Read more ...
  9. Great recipe and full of flavor. A bit of prep beforehand. Have your veggies and chicken chopped and your spices pre-measured in advance. I didn't have peanut oil so used grape seed oil. I microwaved my peeled chopped sweet potato a bit before adding it to the liquid mix to be sure it ended up - Read more ...
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