Popular throughout West Africa, this chicken and peanut stew is a cozy and nourishing meal for the entire family. Our metabolic version contains protein, healthy fats, carbs, and greens, a perfect combination, especially when stewed in a warm, comforting broth.

Serves: 4

Prep Time: 10 min.

Cook Time: 30 min.

Total Time: 40 min.

Ingredients

• 2 tablespoons avocado oil
• 1 large onion, diced
• 4 organic garlic cloves, minced
• 1 3-inch knob organic ginger, peeled and minced
• 1 lb. boneless skinless chicken breasts, cut into 1-inch chunks
• 1 1⁄2 teaspoons sea salt
• 1 teaspoon black pepper
• 1 teaspoon red chili flakes
• 1 6-ounce can tomato paste
• 4 cups chicken bone broth
• 1/2 cup water
• 1 large sweet potato, peeled and cut into 1-inch cubes
• 1 cup creamy peanut butter
• 1 bunch collard greens, stems removed and leaves chopped into bite-size pieces
• 1 lime, quartered

Instructions

Heat 1 tablespoon avocado oil in a large soup pot over medium heat. Once hot, add the onion and sauté until translucent, about 5 minutes.

Add the garlic and ginger, and sauté until fragrant, about 3 minutes. Transfer everything to a small bowl and set it aside.  

In the same pot, over medium-high heat, add the remaining tablespoon of oil and add the chicken. Cook for 5-7 minutes, until the pieces are browned. Season with ½ teaspoon salt, ½ teaspoon black pepper, and chili flakes.  

Add the garlic-ginger mixture and tomato paste to the pot with the chicken, stir to combine, and let cook for 2 minutes. Add the chicken broth, water, sweet potato, and the remaining salt, and pepper, and bring to a boil. Reduce the heat to low, cover, and simmer for 20 minutes. 

Stir in the peanut butter and collard greens. Continue cooking for another 10 minutes, stirring occasionally. 

Divide the stew evenly among four bowls and top with lime.