2 onions, roughly chopped
5 cloves of garlic, roughly chopped
1 inch piece of fresh ginger, peeled and chopped
1 serrano pepper
1 teaspoon smoked paprika
2 teaspoons ground coriander
1 teaspoon turmeric
2 teaspoons ground cumin
1 tablespoon of maple syrup
2 tablespoon peanut oil
2 pounds sweet potatoes, peeled and chopped into 1 inch cubes
1 pound bag of chopped collard greens
3 tablespoons tomato paste
3 cups crushed tomatoes
3 cups vegetable broth
1/2 cup smooth peanut butter
1 tablespoon lemon juice
4 chicken thighs, skin on
4 chicken legs, skin on
3 cups peanut oil
3 cups olive oil
1 shallot, sliced
4 cloves garlic, smashed
1 lemon, sliced
2 teaspoons kosher salt
1 teaspoon black pepper
3 cups cooked brown rice, warm
1 pint cherry tomatoes, halved
1/2 cup fresh basil leaves, lightly torn
1/2 bunch fresh cilantro, lightly chopped
1 cup sliced green onions
1 cup roasted peanuts
For the Peanut Stew
For the Chicken
- Preheat oven to 375.
- For stew, combine onion, garlic, ginger, paprika, turmeric, cumin, coriander, serrano pepper, and maple syrup in a food processor, and pulse until combined and the onion and garlic have been pureed.
- In a large saucepan, heat peanut oil. Add in paste, and cook over medium-high heat for 3 minutes until fragrant.
- Add in tomato paste and stir to combine.
- Add in sweet potato, collard greens, crushed tomatoes, broth, peanut butter, and salt and stir well.
- Bring to a boil. Reduce to a simmer, cover, and cook for 25 minutes until sweet potatoes are tender.
- Add in lemon juice. Taste and adjust seasoning as needed.
- While the stew simmers, place chicken, oils, lemon, shallot, salt, and pepper in an oven-proof pan, and cover with aluminum foil.
- Place in oven for 30 minutes, checking the temperature of the chicken after 25 minutes.
- Remove the pan from the oven when the internal temperature of the chicken reaches 165 degrees.
- Remove chicken from oil. Heat a cast-iron skillet over medium-high heat and sear the chicken, skin side down to get the skin nice and crispy.
Ladle stew into large bowls, and make a mound of rice on top of each. Lean the chicken against the rice and top with cherry tomatoes, green onions, basil, cilantro, and peanuts. Enjoy!
- Created by chef Jennifer Rothacker of Heirloom Café, Athens, Georgia