Senegalese chicken stew with brown rice and roasted cashews
In our gluten-free spin on this West African–inspired chicken stew, we swapped the traditional peanuts for cashews and serve it on a bed of quick-cooking brown rice.
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Cooking tools:
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Mixing bowl
- Spoon
- Fork
- Kitchen timer
- Serving bowl
Ingredients
- ½ cup quick-cooking long-grain brown rice
- 2 boneless skin-on chicken breasts (about 6 ounces each)
- 1 organic small leek
- 1 bunch organic collard greens (about ½ pound)
- 1 organic red or other bell pepper
- 1 tablespoon tomato paste
- ¼ cup cashew butter
- 3 tablespoons roasted cashews
- 4 or 5 sprigs organic fresh cilantro
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