Peanut Chicken Stew 🥣
So, I’m totally against giving up the foods I love in order to meet my fitness goals. BUT sometimes compromises have to be made. This stew is a great example. Traditionally this dish has more sweet potato and peanut butter, and often is served vegetarian over rice. In my take, I’ve lowered both the carbs and the fat, and added (more) chicken. It’s still 💯 amazing. No missing out on favourite foods here!
To make 4 servings: Dice 1 large red onion and 3 cloves garlic. Sauté in a stock pot sprayed with avocado oil. Once softened, add 1/4c tomato paste, 1/4c PB2, 1/4c crunchy peanut butter, 2c cooked, cubed sweet potato and 4 c chicken stock, and hot sauce to taste (I used about 1 tsp). Simmer for about 40 minutes over low heat, stirring occasionally. Remove from heat and use an immersion blender to purée the stew. If you don’t have one, carefully purée in batches using a traditional blender. Once blended return to heat and add 1 bunch of collard greens (washed, ribs removed and cut into bite sized pieces). Stir through to wilt well. Add 6 cooked diced chicken thighs and you’re ready to go! Add salt & pepper to taste.
This would also work well with shredded chicken breast in place of the chicken thighs. Feel free to adjust the amount of chicken stock you use to get the thickness you like best! 😁
