Lunch · West African · 15 min
West African Peanut-Braised Chicken with Fragrant Jasmine Rice and Wilted Collard Greens
- Calories
- 586
- Protein
- 33g
- Carbs
- 68g
- Fat
- 19g
Ingredients
- 117 g chicken thigh
- 0.4125 tbsp peanut butter
- 1 tbsp harissa paste
- 2 tbsp unsweetened coconut milk
- 1 tsp apple cider vinegar
- 0.25 each yellow onion
- 1 clove garlic
- 1 tsp vegetable oil
- 0.25 tsp salt
- 70 g jasmine rice
- 100 g collard greens
Method
- 01Rinse jasmine rice under cold water until clear. Combine with 140 ml water in a small pot, bring to a boil, cover, reduce heat to low, and simmer for 15 minutes until tender.
- 02Heat vegetable oil in a skillet over medium-high heat. Season chicken thigh with salt and sear skin-side down for 5-6 minutes until deep golden brown, then flip and sear for 2 minutes. Remove chicken and set aside.
- 03In the same skillet, add diced yellow onion and minced garlic. Sauté for 2 minutes until softened.
- 04Stir in harissa paste and peanut butter, cooking for 1 minute until fragrant. Deglaze with apple cider vinegar, scraping up browned bits.
- 05Pour in coconut milk and 60 ml water, stirring until a smooth sauce forms.
- 06Return chicken thigh to the skillet. Cover and simmer over medium-low heat for 12-15 minutes until chicken is completely tender and reaches an internal temperature of 165°F (74°C).
- 07Fold shredded collard greens into the sauce around the chicken during the last 3-4 minutes of cooking until wilted.
- 08Serve chicken and braised greens over warm jasmine rice, spooning the peanut sauce over top.
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