- 1 onion, diced
- 2 to 3 pounds boneless chicken cut into chunks (I prefer thigh meat)
- 1/2 jar natural peanut butter (no sugar or stabilizers added)
- 1 can coconut milk (often in Asian grocery section)
- 2 quart chicken stock, canned or homemade
- 1 large bunch collard or other greens, chopped fairly finely and after removing center ribs (frozen, drained greens can be used as a substitute)
- Sambal oelek, to taste (hot chili paste from Asian grocery section)
- Cooked rice, as an accompaniment
Saute onions until translucent in a large saucepan. Add chicken pieces and saute until golden but not necessarily cooked through. Add coconut milk and stock and bring to a simmer. Once the liquid is simmering, add the peanut butter a spoonful at a time and keep stirring until it is well incorporated. The sauce should be fairly thick (stew like, not soup like), so you may need to add more peanut butter or loosen with water depending upon the ingredients you use. Add chopped collards/greens and cook until very wilted. Season, to taste, with chili paste/sambal oelek and salt.
Serve over rice or other starch.
Traditional African stiff porridge would be served on the side and used to dip into the sauce with one's hands. Pull off a piece the size of a meatball, use your thumb to make an impression in the porridge and use the divet to scoop up the stew and pop it into your mouth! Enjoy.