Low Carb West African Chicken Stew

Ingredients

• 1 pound boneless skinless chicken thighs
• 1 tablespoon coconut oil
• 1/2 medium onion diced (about 1/2 cup)
• 1 inch fresh ginger grated (about 1 tablespoon)
• 3 cloves garlic minced (about 1 tablespoon)
• 1/2 tablespoon ground coriander
• 1/2 teaspoon ground cayenne pepper
• 1 whole bay leaf
• 1 cup canned crushed tomatoes
• 1/4 cup water
• 1/4 cup almond butter (no sugar added)
• 1/4 teaspoon vanilla extract
• 2 tablespoons fresh ground salt & pepper maybe more…don’t be shy!
• 1 tablespoon minced parsely for garnish (optional)
• 4 tablespoons butter (optional)

Instructions

1. 1) Heat large soup pot over med-high heat, about 3 minutes.
2. 2) Sprinkle chicken enthusiastically with salt and pepper…don’t be shy!
3. 3) Add the coconut oil to the heated pot and allow it to melt, then add the chicken in a single layer and brown well on both sides. Don’t crowd the pan; cook in batches if you need to. Transfer the browned chicken to a bowl.
4. 4) In the same pot, cook the onion and ginger until soft, about 5-7 minutes.
5. 5) Add the garlic, coriander, cayenne, and bay leaf; cook until fragrant; about 30 seconds.
6. 6) Add the tomatoes and water, stirring to combine.
7. 7) Nestle the chicken into the sauce (with all its juices from the bowl). Increase the heat to bring to a boil, then reduce and simmer, covered, for 25 minutes.
8. 8) Remove the chicken from the pot; it will be very tender. Use two wooden spoons to separate the chicken into large pieces.
9. 9) Add the almond butter and vanilla to the pot, and mix to combine.
10. 10) Return the chicken to the pot and combine thoroughly; cover and warm through for about 5 minutes.
11. 11) Serve with fresh parsley for garnish. Add butter on top if you desire more fat.