Racey's African Peanut Stew (w/ greens)

Step 1: Cook the chicken tenders

Pat the chicken tenders dry and rub with salt. Heat 1 tablespoon of schmaltz in a cast iron skillet over medium-high heat. Sauté the tenders whole, 3 to 4 minutes per side, until cooked through. Set aside and let each person cut them to their preferred bite size at the table.

Step 2: Sauté the aromatics

In a large pot, heat the remaining tablespoon of schmaltz over medium heat. Add the onion and cook until soft, about 5 minutes. Add the garlic and cook for another minute until fragrant.

Step 3: Build the base

Stir in the tomato paste and cook for 2 to 3 minutes, stirring constantly, until it darkens slightly. Add the tomatoes and peanut butter, stirring well to combine. If using frozen garden tomatoes, break them up as they thaw in the pot.

Step 4: Simmer the stew

Bring to a low boil, then reduce heat, cover, and simmer for 15 to 20 minutes, stirring occasionally, until the tomatoes have broken down and the peanut butter is fully incorporated into a thick, rich stew.

Step 5: Add the greens

Chop all greens into small pieces before adding. Stir the kale in first and let it cook down for 4 to 5 minutes, then add the spinach and sorrel. Add the apple cider vinegar and stir well. Cook the greens longer than you think you need to, until they are fully tender and well integrated into the stew. Taste and adjust vinegar, salt, and pepper as you go.

Step 6: Finish and serve

Serve the stew warm over brown rice with the chicken tenders alongside. Season with black pepper at the table.

Notes

The chicken tenders are cooked separately and served alongside, which keeps the white meat moist and lets each person add as much as they like. The key with any white meat is to pull it from the heat as soon as it is cooked through. Overcooked tenders go dry quickly. Sautéed whole and rested before cutting, they stay succulent.

Sorrel is at its best in spring and early summer. Its lemony sharpness lifts the richness of the peanut base beautifully. Chop it small so it melts into the stew.

Do not rush the greens. Cooking them down fully makes the difference between a chunky vegetable stew and a rich, cohesive peanut stew. The apple cider vinegar brightens everything and can be added to taste.

Frozen garden tomatoes work beautifully here and are a great way to use summer tomatoes saved from the garden. Simply add them frozen and break them up as the stew heats.

Another variation is with Lamb Stew Meat. Racey loves to make a huge pot of the greens and peanut stew and then we have it for many meals, it can seem like a whole new dish when we switch from chicken tenders to lamb stew meat!