Sort of African Chicken Stew with Sweet Potatoes and Collards
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
  • ¼ cup dry-roasted peanuts, chopped
  1. 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.
  2. 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.
  3. Stir in greens. Cover and continue to simmer for 5 minutes. Ladle into shallow bowls, top with peanuts and serve.
Recipe by Three Many Cooks at