Peanut Chicken & Squash Stew with Kale

Ingredients

• 17 1/2 oz (500 g) chicken thighs
• 2 onions (240 g)
• 2 tbsp (30 g) fresh ginger
• 2 tbsp (30 ml) olive oil
• 22 1/2 oz (640 g) diced butternut squash
• 3 cups (740 g) passata
• 4 cups (960 ml) low-sodium vegetable broth
• 4 tbsp (64 g) natural peanut butter
• 4 tbsp (36 g) roasted peanuts, chopped
• 8 cups (400 g) kale

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Method

1. Brown the chicken in the oil over medium-high heat, 5 minutes, and lift it out. Soften the onion 6 minutes, then add the ginger for a minute.
2. Return the chicken with the diced squash, the passata and the boiling broth and simmer 20 minutes, until the squash crushes against the pan and the chicken reads 165°F (74°C).
3. Loosen the peanut butter with a ladle of the hot broth, then stir it back in.
4. Add the shredded kale and cook 5 minutes more, until it is tender but still dark green. Scatter the chopped peanuts over each bowl.