West African Chicken Stew (From Well Fed 2)

🧂 Ingredients

• 1/2 tablespoon coconut oil
• 4 chicken thighs

  skinless
• Salt and pepper

  to taste
• 1/2 medium onion

  diced (about 1/2 cup)
• 1- inch piece of fresh ginger

  grated (about 1 tbsp)
• 3 cloves garlic

  finely diced or minced (about 1 tbsp)
• 1/2 tablespoon ground coriander
• 1/2 teaspoon paprika
• 1/2 teaspoon ground chilli
• 2 bay leaves
• 2 cloves
• 400 g crushed tomatoes

  1.5 cups or 1 can tinned tomatoes
• 1/4 cup water
• 2.5 tablespoons cashew butter

  1/4 cup sunflower butter in the original recipe, but I didn't have any
• 1/4 teaspoon vanilla extract

Instructions

• 1 Cut each chicken thigh into 4-5 pieces and season generously with salt and
  pepper. Heat a large saucepan, casserole dish or a deep frying pan over
  medium-high heat and melt the coconut oil. Add chicken pieces and brown well on
  both sides, about 4-5 minutes on each side. Remove the chicken to a bowl,
  including all the juices.
• 2 In the same saucepan, cook the onion and ginger for about 5-6 minutes on
  low/medium heat. Add garlic, coriander, paprika, chilli, bay leave and cloves
  and cook for about 30 seconds to release the aromas. Add tomatoes and water and
  stir to combine. Add the chicken pieces back in, together with the juices, stir
  and increase the heat to bring the pot to boil. Then reduce the heat to a simmer
  and cook for 25 minutes with the lid on.
• 3 In the original recipe, you will remove the chicken from the pot after 25
  minutes, but I missed that step so I added the cashew or sunflower butter and
  vanilla to the pot with the chicken in it and mixed to combine and dissolve.
  Otherwise, you would have to add the chicken back in after you've added the
  butter and vanilla. My way worked just fine as well. Stir and cook all together
  for a few more minutes, uncovered. Taste for seasoning and add a generous pinch
  of salt if you wish... I did. Sprinkle with fresh parsley or chopped spring
  onion and extra sunflower or pumpkin seeds.
• 4 We served this stew with a side of pan-fried silver beet/chard, green beans,
  zucchini and carrots.

Nutrition Info