West African-Style Peanut Stew with Chicken

Season chicken with 1/2 teaspoon salt and the black pepper. Heat 1 tablespoon oil in a large pot over medium-high heat. Add half the chicken; cook until no longer pink 2 to 3 minutes then transfer to a plate. Repeat with 1 tablespoon oil and remaining chicken.

Add remaining 1 tablespoon oil to the pot and reduce heat to medium. Add onion; cook until softened about 3 minutes. Add garlic ginger coriander cumin turmeric cinnamon and remaining 1/2 teaspoon salt; cook stirring 30 seconds.

Stir in broth tomatoes sweet potato collard greens and red bell peppers; bring to a boil. Reduce heat to medium-low; simmer partially covered until vegetables are tender about 20 minutes.

Return chicken and accumulated juices to the pot. Return to a boil then stir in peanut butter; simmer until incorporated and chicken is cooked through 3 to 5 minutes. Garnish with chopped peanuts.