WEST AFRICAN STYLE STEW ENJOY DAN:

                             WEST AFRICAN STYLE STEW by CHEF DAN:

Serves 6

INGREDIENTS:

1-1/2-pounds boneless, skinless chicken breasts, trimmed and cut into 1-inch cubes

1 teaspoon kosher salt

1/4-teaspoon freshly ground black pepper

3 tablespoon olive oil

1 onion, chopped

2 garlic cloves, minced

1 thumb-size fresh ginger, peeled and grated

1 teaspoon EACH ground coriander and cayenne

1/2-teaspons ground cumin

1/4-teaspoon EACH ground turmeric, ground cinnamon and fenugreek seeds

5 cups chicken broth

1 (14.5 Oz) can diced tomatoes

2 sweet potatoes, peeled and cut into 1-inch chunks

1/2-bunch collard greens, (tough ribs discarded) leaves chopped

2 bell peppers, seeded and chopped

1/3-cup peanut butter (smooth or chunky)

1/4-cup dry roasted peanuts

DIRECTIONS:

1.    Season the chicken with 1/4-teaspoon salt and black pepper.

2.    Heat 1 tablespoon oil in a skillet over medium-high heat when sizzling.

3.    Add half the chicken and cook 3-4 minutes or until lightly browned transfer to a plate.

4.    Add 1 tablespoon oil to the skillet and cook remaining chicken, remove to a plate.

5.    Add remaining oil to the skillet; reduce heat to medium when sizzling.

6.    add onion and sauté 4 minutes.

7.    Add garlic and next 7 ingredients and remaining 3/4- teaspoon salt, cook, stirring for 30 seconds.

8.    Stir in broth and next 4 ingredients; bring mixture to a boil; reduce heat to medium-low, partially cover and cook for 20 minutes, or until are tender.

9.    Return chicken to the pot, increase to medium, once mixture starts to boil.

10. Stir in peanut butter until well incorporated, cook about 5 minutes or until the chicken is thoroughly done.

ENJOY DAN:                                                                                        BON-APPETITE!!