West African Chicken Stew

New. Favorite. Recipe.

Seriously, this will be my new “go-to” dish for this winter, or whenever we have adventurous company over, or maybe just all the time. I brought leftovers for lunch today and now I’m craving more for dinner. This stew has such a unique blend of ingredients and spices that you would never imagine could work well together, but the end result tastes spectacular.

I added extra onions and ginger, 2 things I can't get enough of, as well as a boatload of extra cayenne to make it nice and spicy!

I added extra onions and ginger, 2 things I can’t get enough of, as well as a boatload of extra cayenne to make it nice and spicy!

Not a perfect picture, but gives you a sense of the quantity you get: about 6 portions.

Not the best picture, but gives you a sense of the quantity you get: about 6 delicious portions!

IMAG1047

I served mine over some simple kale (sauteed with salt, pepper, and a little bit of nutmeg). Delicious!

I modified it a bit from this recipe here, who it seems got the original recipe from the book Well Fed 2. Wherever it originated, it is awesome, and I want to share it with you.

West African Chicken Stew

(Servings: About 6?)

Ingredients:

  • 1/2 tablespoon coconut oil
  • 1.5 pound boneless, skinless chicken thighs
  • salt and ground black pepper
  • 3/4 medium onion, diced
  • 2 1-inch pieces fresh ginger, grated
  • 3 cloves garlic, minced (about 1 tablespoon)
  • 1/2 tablespoon ground coriander
  • 1 teaspoon cayenne pepper
  • 1 bay leaf
  • 1 cup canned pureed tomatoes
  • 3/4 cup water
  • 1/4 cup sunflower seed butter (no sugar added)
  • 1/4 teaspoon pure vanilla extract

Instructions

  • Sprinkle the chicken liberally with salt and pepper. Heat a large soup pot over high heat. Add coconut oil and allow it to melt. Add the chicken in a single layer and brown well on both sides, about 3 minutes per side. (Don’t crowd the pan; cook in batches if you need to.) Remove the chicken to a bowl to catch the juices.
  • In the same pot, cook the onions and ginger until soft, about 5-7 minutes. Add the garlic, coriander, cayenne, and bay leaf, and cook until fragrant, about 30 seconds. Add the tomatoes and half the water, stirring to combine. Nestle the chicken into the sauce, along with any juices it released. Increase the heat to bring the pot to a boil, then reduce to a simmer and cook, covered, for 25 minutes. Halfway through, add the rest of the water and adjust the chicken on top of the tomato sauce to make sure it is not touching the bottom of the pot, which will cause it to burn.
  • Remove the chicken from the pot; it will be very tender. Break the chicken into large pieces with the side of a wooden spoon. Add the sunflower seed butter and vanilla to the pot and mix to combine. Return the chicken to the pot and cover. Heat through, about 5 minutes, then serve, over kale, rice, or on it’s own!

Hope you enjoy!

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