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 Summary

prep:
20 mins
cook:
40 mins
total:
1 hr
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Tips

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

Nutrition Facts

444 calories; protein 33.2g; carbohydrates 32.9g; fat 21.2g; cholesterol 61.2mg; sodium 702.1mg. Full Nutrition
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Reviews (16)

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Most helpful positive review

Rating: 5 stars
12/08/2019
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 being thoroughly cooked. I used chunky peanut butter and skipped the extra nuts. I didn't have fresh collards so used a handful of turnip greens from can and squeezed out the excess liquid between paper towels. Worked just fine and gave it color. Next time will try fresh collards but would probably microwave them in advance as well to be sure they get cooked enough in the process. Served over 90 second garden rice and it made for a very nice meal. Read More
(5)
22 Ratings
  • 5 star values: 19
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/07/2019
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 being thoroughly cooked. I used chunky peanut butter and skipped the extra nuts. I didn't have fresh collards so used a handful of turnip greens from can and squeezed out the excess liquid between paper towels. Worked just fine and gave it color. Next time will try fresh collards but would probably microwave them in advance as well to be sure they get cooked enough in the process. Served over 90 second garden rice and it made for a very nice meal. Read More
(5)
Rating: 5 stars
01/04/2020
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. This was delicious!. I would not change an ingredient if I didn't have to. Flavors are warm and spectacular. I cannot wait for leftovers tomorrow. Read More
(2)
Rating: 5 stars
12/16/2019
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 amazing! I have a friend who is married to a man from Ghana and she makes something similar to this all the time. She serves it with rice so I did the same. My husband loved it too! Read More
(1)
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Rating: 5 stars
01/28/2020
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. Really good ratio of broth to solids. Read More
(1)
Rating: 5 stars
01/06/2020
Quick and easy. Filling and hearty but packed with nutrition and not bad on calories. Love it! Read More
Rating: 5 stars
01/11/2020
I would definitely make again. Delicious and pretty healthy too. Read More
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Rating: 4 stars
01/09/2020
I will make this often. Read More
Rating: 5 stars
05/21/2020
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! Read More
Rating: 5 stars
02/15/2020
No changes. Loved it! Will make again. Read More
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