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.
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What you’ll need
Dutch Oven
$133 $80 At Amazon
Tongs
$21 At Amazon
Flexible Plastic Cutting Mats
$7 At Amazon
Recipe information
Yield
4–6 servings
Ingredients
1
3
1
2
3
2
15
1
¼
1
½
1
1
2
Preparation
Step 1
Preheat oven to 375°. Remove ribs and stems from 1 large bunch collard greens and finely chop, then chop leaves. Set aside.
Step 2
Sprinkle 3 lb. skinless, boneless chicken thighs, cut into 3" pieces, on both sides with 1 tsp. freshly ground pepper and 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt. Heat 3 Tbsp. avocado oil or vegetable oil 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.
Step 3
Reduce heat to medium. Cook 2 medium red onions, thinly sliced, 15 large garlic cloves, finely chopped, and remaining 1 Tbsp. plus 1 tsp. Diamond Crystal or 2¼ tsp. Morton kosher salt in pot, stirring occasionally, until tender and golden, about 5 minutes. Add 1 Scotch bonnet or habanero chile, finely chopped, and ¼ cup tomato paste; cook, stirring, until fragrant, about 2 minutes. Add one 14.5-oz. can diced tomatoes, ½ cup natural peanut butter, 1 Tbsp. chipotle chile powder, and 1 Tbsp. dried thyme, then pour in 2 cups unsweetened coconut milk (from two 13.5-oz. cans). 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.
Step 4
Serve chicken and greens with steamed white rice and lemon wedges for squeezing over.
How would you rate Peanut-Butter-Braised Chicken and Greens?
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Reviews (10)
Back to TopThis is AMAZING. Halved the recipe, subbed serrano for habanero, and (accidentally) added a full can of coconut milk, similar to another reviewer. Was wondering why it came out creamier than the picture, ha! The result was absolutely phenomenal, so I'd do the full can again. Ate with white rice and a squeeze of lemon. I will be making this again and again.
Brittany
Abington, PA
4/18/2024
Colin, 2 cups is 16 oz so one 13.5 oz can is 2.5 oz less than what the recipe calls for so you need 1 can + 2.5 oz from another can. You can add 2 cans and it will just be creamier and less spicy than using 2 cups.
Lisa
PA
2/22/2024
As others have noted, this dish is amazing! While I like spicy food, I was a little nervous putting a whole habenero in the dish, but it was the perfect amount of heat. Made it exactly as written, except added splashes of water to the onions and garlic to help them soak up the frond. The only thing I can think of changing would be to add another can of diced tomatoes. That sweet tangy little bite offsets the richness of the dish and makes for some happy noises.
Suzanne
Seattle, WA
2/19/2024
This recipe just hit the spot. Cozy & delicious with the perfect smoky heat.
Cassi
6/21/2023
I'm confused - one 13.5 oz can of unsweetened coconut milk was just under 2 cups. Is it 2 cups you need or 2 cans?
Colin
5/21/2023
I have never left a comment before but this dish was really excellent. Made it according to the recipe with no substitutions. Cooked it for twice as long. Addictive and delicious!
Anonymous
5/20/2023
Delicious! Added 2 full cans of coconut milk instead of 2 cups, but it was fine. Definitely recommend the chopped collard stems as they became very tender and tasty. I braised for 45 minutes. Can’t image this would serve just 4! Plentiful. Some work but worth it. Good with peanuts on top if you want to guild the lily.
Darcy Hille
Elkins Park, PA
5/17/2023