Chicken Stew with Collard Greens and Peanuts

• 4 c low-sodium broth
• 2 T tomato paste
• 1 T oil
• 1 pound boneless, skinless chicken thighs, trimmed and cut into 1" pieces
• 1/2 t salt
• 1/4 t pepper
• 1 onion, chopped
• 2 carrots, diced
• 1/2 red bell pepper, chopped
• 3 cloves garlic, crushed
• 1 T finely chopped fresh ginger
• 1/2 c crunchy peanut butter
• 1/2 habanero chili, seeded and chopped (I use dried chili)
• 1 bay leaf
• 1/4 t coriander
• 1/8 t cinnamon
• 1/8 t cumin
• 2 1/4 c peeled butternut squash
• 3 c packed sliced collard greens or kale
• Shopped cilantro for garnish
• Unsalted peanuts for garnish

Whisk broth and tomato.

Heat oil, season and cook chicken. Transfer to a plate.

Cook onion, carrot and pepper, stirring often, 3-5 minutes.

Add garlic, ginger and cook until fragrant.

Add broth mixture, peanut butter, spices and salt. Stir until smooth

Add chicken and squash.

Cook until squash is tender - about 15 minutes.

Add greens.

Cook uncovered for about 5 minutes more.

Serve and garnish with cilantro and peanuts.

Recipe would still work well if chicken was omitted.