Adapted from AllRecipes
I stumbled upon this dish when searching for creative ways to use up a jar of peanut butter. Neither my fiancé nor I are huge fans of sweets, so finding a savory dish that used up jelly’s classic mate was a pleasant surprise— indeed, apparently peanuts (or as they are called in Africa, “groundnuts”) are a central ingredient in North and West African cuisine, and being low-carb was an added bonus for us. This is an easy, healthy taste of Africa that you can make in 30 minutes, with a well-rounded balance of earthy-sweet peanut butter and spicy crushed red pepper. Fenugreek (abish) is a hallmark spice of North African cuisine, and it’s definitely the secret ingredient that this stew so satisfying–its delicate bitter-sweetness gives the dish an extra depth of flavor that I’d miss if it wasn’t there.
1 lb boneless skinless chicken thighs, cut into bite-sized pieces
Salt, pepper, and garlic powder to taste
1 tsp turmeric, plus more for sprinkling
2 TBSP peanut oil, divided
1 red onion, chopped
5 cloves of garlic, minced
2 TBSP fresh ginger, minced
1 TBSP crushed red pepper, or to taste
½ tsp ground fenugreek
A splash of white wine
1 (14.5 oz) can diced tomatoes
1 cup peanut butter
½ lb collard greens, tough stems removed, chopped
Fresh lime, to garnish (optional)
Crushed peanuts, to garnish (optional)
Sprinkle the chicken pieces generously with salt, pepper, garlic powder, and just a hint of turmeric. In a large skillet, heat 1 TBSP of oil over medium-high heat and add the chicken once the oil is shimmering hot. Brown the chicken pieces on all sides. Meanwhile, in a large Dutch oven, heat the other TBSP of oil over medium and add the onion, garlic, fresh ginger, crushed red pepper, and fenugreek. Sauté until the onion has softened, about 5 minutes. Once the chicken is done browning in the skillet, add it to the Dutch oven; deglaze the skillet with a healthy splash of white wine, scraping the bottom of the pan to loosen the browned bits from the chicken, and pour the liquid into the Dutch oven.
Add the chicken stock, diced tomatoes, and peanut butter to the Dutch oven. Bring to a boil, then reduce to a bare simmer and add the collard greens. Cook for another 20 minutes to allow the flavors to develop and mingle, and taste for seasoning. Serve hot, garnished with lime and crushed peanuts if desired.