Venice’s African Chicken & Peanut Stew · Soups & Stews · Outpost Natural Foods

Ingredients

• 5 tablespoons Jamaican jerk seasoning plus more for spice
• 6 bone-in, skin on chicken thighs, rubbed with jerk seasoning and refrigerated at least 4 hours before cooking
• oil for cooking
• 3–4 cloves garlic, minced
• 1 large white, sweet onion, halved and sliced into chunks
• 1 large red onion, halved and sliced into chunks
• 4 large sweet potatoes, peeled and sliced into chunks
• 1 sweet banana pepper
• 1 small jalapeno pepper, minced – optional
• 2 sweet red or green peppers, seeded and cut into chunks
• 1½ cups corn or the kernels from 2 ears of corn
• 3 cans black-eyed peas, drained and rinsed
• 1 15 oz. can diced tomatoes, liquid included
• 1 cup crunchy peanut butter
• 1 cup chicken stock, or to taste
• 3 generous, large handfuls of chopped, fresh kale or collards