Peanut-Butter-Braised Chicken and Greens

 

I made a cashew chicken stir-fry in the Instant Pot that was really good, but this peanut-butter-braised chicken and greens recipe from Bon Appétit was even better! The dish was created by Haitian chef Gregory Gourdet, who said he was inspired by West African flavors to create it. I modified it further by willfully omitting the Scotch bonnet and the chipotle chile powder, so there was nothing authentic about my version. That being said, it was fantastic! Serve this over rice or Right Rice, with or without lemon wedges, and thank me later. 

1 large bunch collard greens 

3 lb. skinless, boneless chicken thighs, cut into 3”-pieces 

1 tsp. freshly ground pepper (I used a bit less) 

4 tsp. Morton kosher salt, divided (double that for Diamond Crystal; I used a bit less) 

3 Tbsp. avocado oil or vegetable oil 

2 medium red onions, thinly sliced 

15 large garlic cloves, finely chopped 

1 Scotch bonnet or habanero chile, finely chopped (I omitted that) 

¼ cup tomato paste 

1 14.5-oz. can diced tomatoes 

½ cup natural peanut butter 

1 Tbsp. chipotle chile powder (I used a lesser quantity of Korean pepper) 

1 Tbsp. dried thyme (I used ½ Tbsp.) 

2 cups unsweetened coconut milk (from 2 13.5-oz. cans) 

Preheat oven to 375 °F (I actually didn’t use the oven, just the stovetop). Remove ribs and stems from collard greens and finely chop, then chop leaves. Set aside. 

Sprinkle chicken on both sides with pepper and 1 ¾ tsp. Morton kosher salt. Heat oil in a large Dutch oven or other heavy pot over medium-high. Working in batches, 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, and remaining 2 ¼ tsp. Morton kosher salt in pot, stirring occasionally, until tender and 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 (again, I did the whole thing on the stovetop). Braise until greens are tender and chicken is cooked through, 30-35 minutes. 

Serve chicken and greens with rice and lemon wedges for squeezing over.