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Photo: Jacob Fox
Active Time:30 minsTotal Time:50 minsServings:4Jump to Nutrition Facts
Active Time:30 minsTotal Time:50 minsServings:4
Active Time:30 mins
Active Time:
30 mins
Total Time:50 mins
Total Time:
50 mins
Servings:4
Servings:
4
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients3cupslow-sodium chicken broth2tablespoonstomato paste1tablespooncanola oil12ouncesboneless, skinless chicken thighs, trimmed and cut into 1-inch pieces½teaspoonkosher salt plus a pinch, divided¼teaspoonground pepper1mediumsweet onion, chopped2mediumcarrots, diced½mediumred bell pepperor2 mini bell peppers, chopped3clovesgarlic, finely chopped1tablespoonfinely chopped fresh ginger½cupcrunchy peanut butter½habanero chileor1/4 jalapeño pepper, seeded and finely chopped1bay leaf¼teaspoonground coriander⅛teaspoonground cinnamon⅛teaspoonground cumin2 ¼cupscubed peeled butternut squash2cupspacked sliced collardsorother dark leafy greensChopped fresh cilantro & unsalted peanuts for serving
Cook Mode(Keep screen awake)
Ingredients
3cupslow-sodium chicken broth
2tablespoonstomato paste
1tablespooncanola oil
12ouncesboneless, skinless chicken thighs, trimmed and cut into 1-inch pieces
½teaspoonkosher salt plus a pinch, divided
¼teaspoonground pepper
1mediumsweet onion, chopped
2mediumcarrots, diced
½mediumred bell pepperor2 mini bell peppers, chopped
3clovesgarlic, finely chopped
1tablespoonfinely chopped fresh ginger
½cupcrunchy peanut butter
½habanero chileor1/4 jalapeño pepper, seeded and finely chopped
1bay leaf
¼teaspoonground coriander
⅛teaspoonground cinnamon
⅛teaspoonground cumin
2 ¼cupscubed peeled butternut squash
2cupspacked sliced collardsorother dark leafy greens
Chopped fresh cilantro & unsalted peanuts for serving
DirectionsWhisk broth and tomato paste in a large measuring cup or bowl until smooth. Set aside.Heat oil in a large pot over medium-high heat. Season chicken with 1/2 teaspoon salt and pepper. Add to the pot and cook, turning as needed, until browned on all sides, about 5 minutes. Transfer to a plate.Add onion, carrots and bell pepper to the pot; cook, stirring often, until the onion is soft and translucent, 3 to 5 minutes. Add garlic and ginger; cook until fragrant, 45 to 60 seconds. Add the broth mixture, peanut butter, chile pepper, bay leaf, coriander, cinnamon, cumin and the remaining pinch of salt; stir until smooth. Add the chicken and any juices that have accumulated, squash and greens.Reduce heat to medium-low, cover and cook until the vegetables are tender, about 15 minutes. Uncover and cook until the chicken is cooked through and the soup has thickened, about 5 minutes more. Discard the bay leaf. Sprinkle with cilantro and peanuts, if desired.Originally appeared: EatingWell Magazine, January/February 2022
Directions
Whisk broth and tomato paste in a large measuring cup or bowl until smooth. Set aside.Heat oil in a large pot over medium-high heat. Season chicken with 1/2 teaspoon salt and pepper. Add to the pot and cook, turning as needed, until browned on all sides, about 5 minutes. Transfer to a plate.Add onion, carrots and bell pepper to the pot; cook, stirring often, until the onion is soft and translucent, 3 to 5 minutes. Add garlic and ginger; cook until fragrant, 45 to 60 seconds. Add the broth mixture, peanut butter, chile pepper, bay leaf, coriander, cinnamon, cumin and the remaining pinch of salt; stir until smooth. Add the chicken and any juices that have accumulated, squash and greens.Reduce heat to medium-low, cover and cook until the vegetables are tender, about 15 minutes. Uncover and cook until the chicken is cooked through and the soup has thickened, about 5 minutes more. Discard the bay leaf. Sprinkle with cilantro and peanuts, if desired.
Whisk broth and tomato paste in a large measuring cup or bowl until smooth. Set aside.
Heat oil in a large pot over medium-high heat. Season chicken with 1/2 teaspoon salt and pepper. Add to the pot and cook, turning as needed, until browned on all sides, about 5 minutes. Transfer to a plate.
Add onion, carrots and bell pepper to the pot; cook, stirring often, until the onion is soft and translucent, 3 to 5 minutes. Add garlic and ginger; cook until fragrant, 45 to 60 seconds. Add the broth mixture, peanut butter, chile pepper, bay leaf, coriander, cinnamon, cumin and the remaining pinch of salt; stir until smooth. Add the chicken and any juices that have accumulated, squash and greens.
Reduce heat to medium-low, cover and cook until the vegetables are tender, about 15 minutes. Uncover and cook until the chicken is cooked through and the soup has thickened, about 5 minutes more. Discard the bay leaf. Sprinkle with cilantro and peanuts, if desired.
Originally appeared: EatingWell Magazine, January/February 2022
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Nutrition Facts(per serving)453Calories25gFat34gCarbs30gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
