West African Peanut Stew With Chicken. Photo by Jennifer Chase for The Washington Post.

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.