Serves 4 to 6
2 pounds (about 8 medium) boneless, skinless chicken thighs
2 tablespoons vegetable oil
Salt and ground black pepper
1 large onion, chopped
3 large garlic cloves, minced
2 tablespoons flour
2 teaspoons each: ground cumin and coriander
2 cups chicken broth
1 can (14.5 ounces) petite-diced tomatoes
2 medium sweet potatoes (about 1 pound) peeled and cut into medium dice
1 pound collard greens, stemmed, washed, and coarsely chopped
1/4 cup dry-roasted peanuts, chopped
Heat a 12-inch skillet over medium-high heat. Toss chicken thighs with oil and season generously with salt and pepper. Add chicken thighs to hot skillet. Cook, turning only once, until well browned, about 6 minutes. Transfer to a medium bowl. Add onions to skillet; sauté until golden brown, about 4 minutes. Add garlic and spices; continue to sauté until fragrant, about a minute. Stir in flour, then broth, tomatoes and sweet potatoes. Bring to a boil; reduce heat to medium-low and simmer, covered , until flavors blend and potatoes are tender, about 10 minutes. Stir in greens. Cover and continue to simmer for 5 minutes. Ladle into shallow bowls, top with peanuts and serve.
Mmm — now I know what to do with all these sweet potatoes. thx
Dear Maggy,
I loved the image of your family trekking to Afrika with cans of pumpkin strapped to their backs and stuffed in their carry-ons. We often send things to my cousin who is a missionary in Finland and my Grandmother, who also does mission work, is always stuffing as many “tastes of home” into her suitcase for the ones who are already over in the countries she visits. Amazing how food relates us to memories and places. Thanks for reminding me of this.
Love, Rae