West African Peanut Stew With Chicken

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This West African-inspired one-pot repast is simply a satisfying operation of acquainted ingredients utilized successful an antithetic way.

From nutritionist and cookbook writer Ellie Krieger.

Ingredients

measuring cup

Servings: 6 (makes astir 11 1/2 cups)

  • 1 1/2 pounds boneless, skinless chickenhearted bosom halves, trimmed and chopped into 1-inch pieces
  • 1 spoon kosher salt
  • 1/4 spoon freshly crushed achromatic pepper
  • 3 tablespoons peanut oil
  • 1 ample onion, chopped
  • 2 cloves garlic, minced
  • One 2 1/2- to 3-inch portion peeled caller ginger root, minced (2 tablespoons)
  • 1 spoon crushed coriander
  • 1/2 spoon crushed cumin
  • 1/4 spoon crushed turmeric
  • 1/4 spoon crushed cinnamon
  • 4 cups low-sodium chickenhearted broth
  • One 14.5-ounce tin no-salt-added diced tomatoes, with juices
  • 1 mean saccharine murphy (12 ounces), peeled and chopped into 1-inch chunks
  • 1/2 clump collard greens (tough ribs discarded), leaves chopped (about 3 cups total)
  • 2 mean reddish doorbell peppers, seeded and chopped
  • 1/3 cupful natural-style peanut food (smooth oregon chunky)
  • 6 tablespoons chopped roasted unsalted peanuts, for garnish

Nutritional Facts

Per serving

  • Calories

    410

  • Fat

    18 g

  • Saturated Fat

    4 g

  • Carbohydrates

    26 g

  • Sodium

    380 mg

  • Cholesterol

    85 mg

  • Protein

    35 g

  • Fiber

    5 g

  • Sugar

    8 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From nutritionist and cookbook writer Ellie Krieger.

Tested by Kara Elder.

Published February 14, 2018

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Updated March 16, 2026

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