Mid-Eastern Chicken Stew
2 Tablespoons Peanut Oil
1 Red Onion, Chopped
2 Cloves Garlic, Minced
2 Tablespoons Chopped Fresh Ginger
2 Pounds Chicken Breasts, Cut Into Chunks (Optional)
1 Tablespoon Crushed Red Pepper, Or To Taste
Kosher Salt And Ground Black Pepper To Taste
6 Cups Chicken Stock
3 Small Sweet Potatoes, Cut Into Chunks
1 (16 Ounce) Can Chopped Tomatoes, With Liquid
¼ Pound Collard Greens, Roughly Chopped
1 Cup Chunky Peanut Butter
Step 1 Heat the peanut oil in a large Dutch Oven over medium-high heat; cook and stir the onion, garlic, and ginger in the hot oil until softened, about 5 minutes. Add the chicken; cook and stir until completely browned. Season with the crushed red pepper, salt, and black pepper. Pour the chicken stock over the mixture. Stir the sweet potatoes into the liquid and bring the mixture to a boil; reduce heat to low, cover the pot partially with a lid, and cook at a simmer for 15 minutes.
Step 2 Stir the tomatoes, collard greens, and peanut butter into the soup. Partially cover the pot again and continue cooking, stirring occasionally, another 30 minutes. Serves 4
Note: Prepare vegetarian option by using vegetable stock and no chicken.