This stew is so good and comforting. Everything just compliments each other so well. The tang from the tomatoes, the creaminess of the peanut butter and the heat from the spices. This is definitely being added to my winter rotation of warming recipes. Plus it has lots of anti-inflammatory herbs and spices to support your body.
I wasn’t sure if I wanted to call it a soup or a stew. When you eat it right away it is more of a thick soup-like texture but it thickens up the next day and takes on more of a stew-like texture, either way it’s delicious.
I always enjoy a little bit of spice but if you like it really spicy feel free to add more cayenne. I also included substitutions in the recipe if you wanted to make it vegan/vegetarian, in which you can swap the type of broth and sub chickpeas for the chicken. One thing I like is that it doesn’t take a long time to cook, only about 30 -35 minutes and it’s done. Gotta love one pot meals. These types of dishes make great leftovers since they are almost better the next day.
2 large sweet potatoes, peeled and cubed into 3/4 inch pieces
2 tbsp of avocado oil
1 tbsp of ghee or vegan butter
2 tbsp of fresh ginger, grated
1 tsp of cumin powder
½ tsp of ground coriander
¼ tsp of cayenne powder
Pinch of red pepper flakes
2 bay leaves
2 tbsp of tomato paste
1 28 oz can of diced tomatoes with liquid, reduced sodium and plain
2/3 cup of creamy natural peanut butter
2 bone-in chicken breasts; OR vegetarian option add 1 cup of chickpeas instead
4 cups of chicken broth; OR vegetarian option use vegetable broth
1 cup of boiling water or broth
1/2 cup of collard greens, thinly sliced
1/2 cup of cilantro for garnish (optional)
1/4 cup of peanuts for garnish (optional)
Prep your bone-in chicken breast by removing the skin and any large chunks of fat. Mine came as 1 portion that included the 2 breasts. Season with sea salt and black pepper. Heat a dutch oven or large pot and add 2 tbsp of avocado oil. Once hot, add in the chicken and sear for about 2 minutes a side. Skip this part if you want to make it vegan/vegetarian.
Reduce heat to medium and add 1 tbsp of ghee or vegan butter. Add in the onions and cook for 3 minutes. Next add in the diced garlic and grated ginger. Stir frequently for 2- 3 minutes and be careful to make sure the garlic doesn’t burn. Add in the cumin, coriander, cayenne and red pepper flakes. Stir for 30 seconds and then add in 4 cups of broth. I used one carton which is 900 ml. Add in the can of diced tomatoes with the liquid, sweet potatoes and the 2 bay leaves. Season with salt and black pepper.
Turn up the temperature on high and wait for it to come to a boil.
Boil 1 cup of filtered water in the kettle. In a large bowl add the peanut butter and tomato paste. You can also use broth instead. Add in 1 cup of boiling water and whisk until well combined. You want to take out most of the chunks out of the peanut butter. Pour this into your soup. Stir to combine and simmer the soup until the chicken breast is cooked, around 25-30 minutes. If you are making it vegetarian, add in the chickpeas at this time.
While it is simmering, take about 3 large leaves of collard greens and remove the stems, cutting all the way through the middle of the leaf. You are left with 6 halves, stack 1 on top of the other and roll the leaves vertically. Then place the rolled leaves horizontally and slice it into thin strips. Set aside. *If you do not have collards you can always add in some baby spinach at the very end of the cook time.
Once the chicken is cooked, remove the chicken breast. Taste your soup and add any additional seasoning at this time. Add in the collard greens and cook for 5-7 minutes.
Shred the chicken breast and add it back to the soup. Remove the 2 bay leaves.
Serve and garnish with a few chopped cilantro and crushed peanuts.
Can be made vegan/vegetarian, see recipe instructions.