A bit of sunflower seed butter whisked into the cooking liquid right before serving gives this African-inspired stew (packed with nutrient-rich collard greens) a delicious nutty flavor.
Serves 6
Prep: 40 minutes
Slow Cook: 6 hours (low) or 3 hours (high)
Total: 6 hours 55 minutes
1½ pounds boneless, skinless chicken thighs, cut into 1½-inch pieces
2 medium sweet potatoes (about 1¼ pounds total), peeled and cut into 1½-inch pieces
1 can (14.5 ounces) Whole30-compliant stewed tomatoes, undrained
1 medium yellow onion, chopped
3 cloves garlic, minced
1 piece (1 inch) fresh ginger, peeled and finely chopped
¼ teaspoon cayenne pepper
2½ cups Whole30-compliant chicken broth or Chicken Bone Broth (page 294)
1 bunch collard greens, trimmed and coarsely chopped
¼ cup Whole30-compliant sunflower seed butter
½ cup chopped almonds, toasted (see Tip)
½ cup chopped fresh cilantro or flat-leaf parsley
In a 6-quart slow cooker, combine the chicken, sweet potatoes, tomatoes, onion, garlic, ginger, and cayenne. Add the broth. Cover and cook on low for 6 to 7 hours or on high for 3 to 3½ hours.
Turn the slow cooker to high if using the low setting. Use a ladle to remove ½ cup of the cooking liquid from the cooker; set aside. Stir the collard greens into the stew; cover and cook 15 minutes longer. Whisk the sunflower butter into the reserved ½ cup cooking liquid until smooth. Stir into the stew.
Serve, sprinkled with almonds and cilantro.
Tip To toast almonds, heat in a dry skillet over medium heat, stirring, until fragrant and lightly browned, about 2 minutes.
Instant Pot Variation Follow the directions in the first step using a 6-quart Instant Pot. Lock the lid in place. Select Manual and cook at high pressure for 10 minutes. Use quick release. Remove ½ cup of the cooking liquid and set aside. Add the collard greens, select Sauté and adjust to Less/Low. Simmer, uncovered, for 15 minutes. Whisk the sunflower butter into the reserved cooking liquid and follow the remaining directions.