Piri-Piri Chicken Stew With Kale

Any good stew starts with a flavorful base, and this piri-piri chicken stew is no exception. Piri-piri, a South African sauce made with red chiles of the same name blended with red bell peppers, garlic, onion, and herbs like thyme and oregano has an undeniable kick; the coconut milk in this stew serves to offset that heat just enough. (You could use heavy cream in a pinch to get the same effect.) Kale is my favorite hearty winter green, but Swiss chard would work wonderfully here as well. This has become a weeknight staple in my home: Not only is it super delicious, but the boneless chicken thighs cook in less than 30 minutes. Preparing the sauce a couple of days in advance will save you even more time, making night-of cooking a breeze.