Name: Peanut-Butter-Braised Chicken and Greens
Yield: 4–6 servings
Ingredients: 1 large bunch collard greens; 3 lb. skinless, boneless chicken thighs, cut into 3" pieces; 1 tsp. freshly ground pepper; 2 Tbsp. plus 1 tsp. Diamond Crystal or 4 tsp. Morton kosher salt, divided; 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; ¼ cup tomato paste; 1 14.5-oz. can diced tomatoes; ½ cup natural peanut butter; 1 Tbsp. chipotle chile powder; 1 Tbsp. dried thyme; 2 cups unsweetened coconut milk (from two 13.5-oz. cans); Steamed white rice and lemon wedges (for serving)

A bowl of PeanutButterBraised Chicken and Greens with white rice and lemon wedges

Photograph by Carl Ostberg, Food Styling by Micah Morton, Prop Styling by Andrea Bonin

This is a West African–inspired dish featuring collard greens and seared chicken thighs that get cooked with smoky chipotle chili, peanut butter, tomato, habanero, and coconut milk. The ensuing sauce is luscious, savory, and irresistibly spicy.

What you’ll need

Dutch Oven
$133 $80 At Amazon
Tongs
$21 At Amazon
Flexible Plastic Cutting Mats
$7 At Amazon

Recipe notes