Enjoy This Delicious And Nutritious Peanut Butter Braised Chicken & Greens

4-6 servings

Ingredients

1 LG bunch of Collard Greens

3 lbs skinless boneless chicken thighs

1 t ground pepper

2 T + 1 t Kosher salt, divided

3 T chicken fat (ghee can be substituted)

2 M red onions, thinly sliced

15 lg garlic cloves, finely chopped

1 habanero chile (I used ½) or Scotch bonnet finely chopped

¼ C tomato paste

1 14.5 ox can diced tomatoes

½ C natural peanut butter

1 T chipotle chile powder

1 T dried Thyme

1 C unsweetened coconut milk from 2, 13.5 oz cans

Steamed white rice

Directions

Preheat oven to 375°. Remove ribs & stems from collard greens and finely chop, then chop leaves. Set aside.

Sprinkle chicken on both sides with pepper and 1 T of salt. Heat fat in a large Dutch oven or other heavy pot over medium-high. Working in batches if needed, cook chicken, turning occasionally, until golden but not cooked through, about 5 minutes per side. Transfer to a plate.

Reduce heat to medium. Cook onions, garlic & remaining 1 T & 1 t of salt in pot, stirring occasionally, until tender & golden, about 5 minutes. Add chile and tomato paste, cook, stirring until fragrant, about 2 minutes. Add tomatoes, peanut butter, chile powder, and thyme, then pour in coconut milk. Mix well; bring to a simmer. Add reserved greens; return chicken to pot. Cover and transfer to oven. Braise until greens are tender and chicken is cooked through, 30-35 minutes.

Serve chicken and greens with rice.

Adapted from Bon Appetit