Page 72 - Allrecipes (January 2020)

E L L I E S AY S . . .

“If you tend to get
bored with your

healthy eating
routine, stick with

me. There is a
world of healthy
flavor to explore.

This West African-
inspired meal is

case in point: It’s a
fragrant, satisfying
combination

of familiar
ingredients used in

an excitingly
different way.”

WEST AFRICAN-STYLE PEANUT TEW WITH CHICKEN
S
HANDS-ON 20 MIN TOTAL 45 MIN SERVES 6 SUBMITTED BY ELLIE KRIEGER NEW RECIPE GO ONLINE TO RATE & REVIEW
11/2 lb. boneless, skinless chicken 1/2 bunch collard greens, tough ribs cinnamon, and remaining 1/2 tsp. salt;
breasts, cut into 1-inch pieces removed and leaves chopped cook, stirring, 30 seconds.
1 tsp. salt (about 3 cups) 3. Stir in broth, tomatoes, sweet potato,
1/4 tsp. black pepper 2 red bell peppers, collard greens, and red bell peppers; bring
3 Tbsp. peanut oil seeded and chopped to a boil. Reduce heat to medium-low;
2 cups diced onion 1/3 cup natural-style peanut butter, simmer, partially covered, until vegetables
2 cloves garlic, minced smooth or chunky are tender, about 20 minutes. Return
2 Tbsp. finely minced fresh ginger 6 Tbsp. chopped peanuts chicken and accumulated juices to pot.
1 tsp. ground coriander Return to a boil, then stir in peanut butter;
1. Season chicken with 1/2 tsp. salt and the
1/2 tsp. cumin simmer until incorporated and chicken is
black pepper. Heat 1 Tbsp. oil in a large
1/4 tsp. turmeric cooked through, 3 to 5 minutes. Garnish
1/4 tsp. cinnamon pot over medium-high heat. Add half of with chopped peanuts. (This keeps up to
chicken; cook until no longer pink, 2 to
4 cups low-sodium chicken broth 4 days, chilled in an airtight container.)
3 minutes, then transfer to a plate. Repeat
1 (14.5-oz.) can no-salt-added
with 1 Tbsp. oil and remaining chicken. armagazine.com/west-african-style-
diced tomatoes, with juices
2. Add remaining 1 Tbsp. oil to pot and peanut-stew
1 (12-oz.) sweet potato, peeled HEALTHY GLUTEN-FREE
and cut into 1-inch cubes reduce heat to medium. Add onion; cook
until softened, about 3 minutes. Add PER 2-CUP SERVING: 442 CAL; 22G FAT (4G SAT);
37G PRO; 26G CARB (6G FIBER, 9G SUGARS);
garlic, ginger, coriander, cumin, turmeric, 601MG SODIUM