AFRICAN CHICKEN STEW WITH PEANUT BUTTER RECIPES

Steps:

• 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.
• 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.
• 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.
• 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.

Steps:

• Melt butter with olive oil in 12-inch skillet over medium heat; add chicken, onion, garlic, red pepper flakes and salt. Cook, stirring often, until chicken is browned.
• Place sweet potatoes into 3 1/2- or 4-quart slow cooker; top with chicken and bell pepper. Pour in chicken broth.
• Cover; cook on Low heat setting 3-4 hours or until chicken and sweet potatoes are tender. Stir in peanut butter until heated through.
• Spoon into individual bowls; sprinkle each serving with green onions and peanuts.