Peanut Butter & Kale Chicken Stew
This extra-spicy chicken dish is inspired by West African food and (might be) featured in Carl's "Dungeon Anarchist's Cookbook" (Dungeon Crawler Carl).
Special Equipment
- Large Dutch oven or heavy-bottomed pot with an oven-safe lid
- Latex gloves or ziplock baggies to protect hands
- Meat thermometer
Ingredients
- 1 large bunch fresh kale large ribs removed, leaves chopped (6 to 8 cups or about 10 oz after chopping)*
- 3 lb skinless boneless chicken thighs cut into 2" pieces (5 lbs if deboning them yourself)
- 3 Tbsp oil
- 2 medium sweet onions thinly sliced into half-moons
- 15 large garlic cloves finely chopped
- 1 habañero pepper finely chopped (wear gloves!)
- ½ cup tomato sauce
- 14.5 oz canned diced tomatoes OR 2 lbs fresh tomatoes, diced
- 1 tsp ground black pepper
- 2 ½ tsp table salt plus an extra few pinches for the chicken
- ½ cup creamy peanut butter** (see note!)
- 1 Tbsp chipotle chili powder
- 1 Tbsp dried thyme
- 13.5 oz can unsweetened coconut milk shaken
- Steamed white rice and lemon wedges for serving
Instructions
- Gather and prepare all ingredients first. 15 garlic cloves take a lot longer to peel than you think.
Prepare chicken:
- Heat a large Dutch oven or other heavy pot over medium to medium-high. (use the widest one you have to give the chicken plenty of space - and use one that you have an oven-safe lid for) Make sure the pot is properly heated before adding the chicken, to help prevent sticking.
- Add 3 Tbsp oil to the pot.
- Cook the chicken pieces in batches so they are not crowded. Put the first batch of chicken into the pot and sprinkle a pinch of salt over it.
- Cook for about 5 minutes then flip to the other side and cook for another 5 minutes. The chicken should release from the pan pretty easily and will be lightly browned but not cooked through.
- Transfer the partially cooked chicken to a plate and set aside.
- Repeat with the rest of the chicken, sprinkling a pinch of salt over each batch.
Make sauce:
- Preheat oven to 375° F.
- Reduce heat to medium.
- Add onions to pot. Cook for 3 minutes.
- Add garlic to pot. Cook for 1 minute.
- Add 1/2 cup tomato sauce and 2 1/2 tsp salt to the pot. Cook for 3 minutes.
- Add chopped hot pepper and cook, stirring, until fragrant, about 2 minutes. (be careful not to put your face over this or breath the fumes too deeply)
- Add the can of diced tomatoes, ½ cup peanut butter, 1 Tbsp. chipotle powder, and 1 Tbsp. dried thyme. Mix well.
- Pour in the coconut milk.
- Mix well; bring to a simmer.
- Add the chopped kale and the chicken to the pot. Stir gently just enough to get a bit of sauce on most of it. (the kale will look gigantic; this is okay, it will reduce!)
- COVER the pot and transfer it to the oven.
Braise in the oven:
- Braise until greens are tender and chicken is cooked through, 30–35 minutes. (meat thermometer in the fattest piece of chicken should read at least 180 F).
- MEANWHILE, cook the rice.
- Serve the spicy stew over rice.
Notes
West African inspired recipe adapted from Chef Gregory Gourdet - Peanut Butter Braised Chicken and Greens.
* Kale ribs are great in broth; stash these in your stock bags in the freezer.
** Use peanut butter that is only peanuts and salt. The kind with added sugars will throw off the flavor.
* Kale ribs are great in broth; stash these in your stock bags in the freezer.
** Use peanut butter that is only peanuts and salt. The kind with added sugars will throw off the flavor.
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