Recipe: Tasty Brad's West African Chicken, Collard Green, and Peanut Stew

Brad's West African Chicken, Collard Green, and Peanut Stew. Add the stock mixture, peanut butter, Scotch bonnet, bay leaf, coriander, cumin, and cinnamon; stir until smooth. Add the chicken, collard greens, and sweet potatoes. Great recipe for Brad's West African Chicken, Collard Green, and Peanut Stew.

I used roasted nuts instead of. African-inspired spices infuse the peanut butter and tomato base of this hearty one-pot stew starring chicken, sweet potatoes, and collard greens. Add diced tomatoes, tomato paste, peanut butter, spices, and salt. You can have Brad's West African Chicken, Collard Green, and Peanut Stew using 20 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Brad's West African Chicken, Collard Green, and Peanut Stew

You need 2 lbs of boneless chicken thighs, cubed.
It's 1 cup of seasoned flour.
It's 4 cups of chicken stock or reduced-fat low-sodium chicken broth.
You need 1 cup of dry white wine.
It's 2 tablespoons of canola oil.
You need of Coarse kosher salt and freshly ground black pepper.
It's 1/4 cup of tomato paste.
Prepare 1 of red bell pepper, seeded and chopped.
You need 2 of yellow chile peppers, minced.
Prepare 2 of carrots, diced.
It's 1 of sweet onion, chopped.
Prepare 3 of bay leaves.
Prepare 3 of garlic cloves, minced.
You need 1 tablespoon of finely chopped fresh ginger.
It's 1/4 teaspoon of ground cumin.
Prepare 1/2 of cinnamon stick.
It's 1/2 cup of chopped cilantro.
You need 1/2 cup of lightly salted roasted peanuts.
It's 4 cups of loosely packed chopped collard greens.
It's 2 of sweet potatoes, peeled and cut into 1/2-inch cubes.

Heat olive oil over high heat in a large pan. Great recipe for Brad's lamb chops w/ vodka, tomato, basil, cream sauce. I actually used my farm raised goat chops for this. But lamb chops will work just as well.

Brad's West African Chicken, Collard Green, and Peanut Stew instructions

Cube chicken. Place seasoned flour into a lg ziplock bag. Add chicken and shake well to coat. Heat a lg frying pan on medium heat. Add canola oil and fry chicken in batches until it browns. Drain on paper towels and set aside. When all chicken is done, deglaze pan with white wine. Simmer until all alcohol is cooked off. And all the good bits are unstuck from the pan. Set aside..
At the same time, in a large stock pot, heat another tsp oil on medium heat. Add onion, carrots, and both kinds of peppers. Saute until onions have sweated off, but do not brown. Add garlic and ginger. Saute one more minute..
To the stock pot, add the broth and tomato paste. Bring to a simmer and make sure it is combined well..
Add rest of ingredients to the stock pot. Add the chicken and the wine slurry from deglazing the pan. Mix well and bring to a simmer..
Simmer for 25 to 30 minutes. Just until the sweet potatoes become tender. But not until they dissolve. Remove the bay leaves and cinnamon stick. Check seasoning and adjust with salt and pepper to taste. Serve immediately, enjoy..

Peanuts are the star of this hearty plant-based stew that's inspired by the cuisine of West Africa. Featuring superfoods like sweet potatoes, collard greens, and millet, it uses the humble peanut two different ways: peanut butter to thicken the brothy base, and roasted and chopped, to provide a crunchy contrast to the tender vegetables. Tigadegena (Maafe, Groundnut Stew) is a West African Peanut Stew that originated in Mali. There are many variations, depending on the region and family, throughout West Africa. This recipe combines peanuts, peanut butter, tomatoes, chicken, collard greens, and sweet potatoes over a bed of rice or fonio (a type of grain common in Mali).