Chicken and Peanut Stew

Ingredients

• 1 lb. chicken thighs (boneless, skinless)
• 1/2 tsp. cumin
• 1/2 tsp. sea salt
• 1 tsp. olive oil
• 1 onion (chopped)
• 2 black pepper (chopped)
• 1 low-sodium organic chicken (32- fl oz. )
• 3 Tbsp. peanut butter
• 3 cloves garlic (peeled)
• 1/2 habanero chile (seeds removed)
• 4 cups collard greens (stems removed, chopped)
• 1 Can fire-roasted tomatoes (15-oz.)
• 1 sweet potatoes (cubed 1/4 cup roasted, unsalted peanuts, chopped)
• 1/4 cup mint leaves
• 1 lime (cut into wedges)

Instructions

1. 1

   Season chicken all over with cumin and salt. Heat oil in a large pot over medium-high heat. Add chicken; cook for 3 to 4 minutes.

2. 2

   Flip; cook for an additional 3 to 4 minutes, or until browned on all sides. Remove from pot. Add onion and bell peppers to pot; cook, stirring occasionally, for 5 to 7 minutes, or until soft.

3. 3

   While onion and peppers cook, add 1 cup

4. 4

   broth, peanut butter, garlic, ginger, and chile to a blender; cover.

5. 5

   Pulse until smooth, scraping down sides as needed.

6. 6

   Return chicken to pot; add collard greens, remaining 3 cups broth, broth mixture, tomatoes, and sweet potato.

7. 7

   Bring to a boil; reduce heat to low.

8. 8

   Gently boil, uncovered, for 25 to 30 minutes, or until sweet potato is soft and soup thickens.

9. 9

   Remove chicken from pot; shred using two forks.

10. 10

    Return to pot.

11. 11

    Evenly divide soup among 4 serving bowls; top evenly with peanuts and mint.

12. 12

    Serve with a lime wedge.