6 servings (makes about 11 1/2 cups)
680 g boneless, skinless chicken breast halves, trimmed and cut into 2,5cm pieces
1 teaspoon course salt
1/4 teaspoon freshly ground black pepper
3 tablespoons peanut oil
1 large onion, chopped
2 cloves garlic, minced
6.5cm to 7cm piece peeled fresh ginger root, minced (2 tablespoons)
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon ground turmeric
1/4 teaspoon ground cinnamon
4 cups chicken broth
One can diced tomatoes, with juices
1 medium sweet potato (340 g), peeled and cut into 2.5cm chunks
1/2 bunch collard greens (spinach) - tough ribs discarded, leaves chopped (about 3 cups total)
2 medium red bell peppers, seeded and chopped
1/3 cup natural-style peanut butter (smooth or chunky)
6 tablespoons chopped roasted unsalted peanuts, for garnish
Season the chicken with 1/4 teaspoon of the salt and the black pepper.
Heat 1 tablespoon of the oil in a Dutch oven or other large heavy pot over medium-high heat.
Once the oil shimmers, add half the chicken and cook for 3 to 4 minutes, stirring, until it loses its raw look and is lightly browned in spots, then transfer to a plate.
Repeat with another tablespoon of the oil and the remaining chicken, transferring the meat to the plate as well.
Add the remaining tablespoon of oil to the pot; reduce the heat to medium.
Add the onion and cook for about 3 minutes, until softened.
Add the garlic, ginger, coriander, cumin, turmeric, cinnamon and the remaining 3/4 teaspoon of salt; cook, stirring, for 30 seconds.
Stir in the broth, tomatoes and their juices, the sweet potato, collard greens and red bell peppers; once the mixture comes to a boil, reduce the heat to medium-low, partially cover and cook for about 20 minutes, until the vegetables are tender.
Return the chicken with any accumulated juices to the pot.
Increase the heat to medium; once the mixture starts to boil, stir in the peanut butter until well incorporated; cook for 3 to 5 minutes, or until the chicken is thoroughly done.
Serve warm, topped with the chopped peanuts.
From nutritionist and cookbook author Ellie Krieger.