Chicken & Peanut Stew

50% VEGGIES $ 25% PROTEIN $ 25% FFCs GF

!MAKES 4 SERVINGS, APPROX. 1½ CUPS EACH#

TOTAL TIME: 55 MIN. PREP TIME: 10 MIN. COOKING TIME: 45 MIN.

1 lb. raw chicken thighs, boneless, 1. Season chicken all over with cumin and salt. skinless 2. Heat oil in a large pot over medium-high heat. Add chicken; ½ tsp. ground cumin cook for 3 to 4 minutes. Flip; cook for an additional 3 to 4 minutes, or until browned on all sides. Remove from pot. ½ tsp. sea salt (or Himalayan salt) 3. Add onion and bell peppers to pot; cook, stirring occasionally, olive oil 1 tsp. for 5 to 7 minutes, or until soft. medium onion, chopped 1 4. While onion and peppers cook, add 1 cup broth, peanut butter, 2 medium red bell peppers, garlic, ginger, and chile to a blender; cover. Pulse until smooth, chopped scraping down sides as needed. 1 (32-fl .-oz.) low-sodium organic chicken 5. Return chicken to pot; add collard greens, remaining 3 cups broth, broth mixture, tomatoes, and sweet potato. Bring to a boil; reduce container (or vegetable) broth, heat to low. divided use 6. Gently boil, uncovered, for 25 to 30 minutes, or until sweet potato 3 Tbsp. all-natural peanut butter garlic, is soft and soup thickens. 3 cloves peeled 7. Remove chicken from pot; shred using two forks. Return to pot. 1-inch piece fresh ginger, peeled 8. Evenly divide soup among 4 serving bowls; top evenly with ½ small habanero chile, seeds peanuts and mint. Serve with a lime wedge. removed 4 cups collard greens, stems removed, chopped • Habanero chile gives this soup authentic fl avor and heat, but it is very hot; wear gloves when handling and avoid touching your face. Peanut butter and sweet 1 (15-oz.) can diced fi re-roasted tomatoes potato calm the spiciness, but if you’re very sensitive to heat, substitute a Fresno 1 medium sweet potato, cubed chile or jalapeño. ¼ cup roasted, unsalted peanuts, • Swap collard greens with kale, cabbage, chard, or spinach. chopped • To make this a vegan lunch, use vegetable broth and swap chicken with 1 (15-oz.) can of red beans. Add the beans when adding the sweet potato. ¼ cup chopped fresh mint leaves • You can serve this dish as soon as the sweet potato is soft (only about 15 minutes), 1 small lime, cut into wedges when the broth is like soup, or cook it until slightly thicker, like stew. • Leftovers will thicken into a rich stew that tastes great served over caulifl ower rice.

Recipes containing the icon are designed to be high in ﬁ ber. These recipes contain at least 20% of the daily value for ﬁ ber.

Recipes containing the GF icon are designed to be Gluten-Free and contain no gluten. If you are following a gluten-free diet, remember to check all labels to conﬁ rm your ingredients are share your 100% gluten-free, since foods are often processed at facilities that also process wheat and other grains. Recipes containing the icon indicate the recipes are not made with dairy ingredients. creations#2B Mindset Recipes containing the icon are designed to be high in protein. These recipes contain at least 20% of the daily value for protein.