Nutritional Wisdom with Carly Pollack

African Chicken Stew

Well Fed 2

African Chicken Stew

African Chicken Stew over Cauliflower Rice

1/2 lb boneless, skinless chicken thighs
1/4 tbsp coconut oil
1/4 medium onion, diced
1 piece ginger (1/2-inch), grated
sea salt, to taste
black pepper, to taste
2 cloves garlic, minced
1/4 tbsp ground coriander
1/4 tsp cayenne pepper
1 bay leaf
3/4 cups crushed tomatoes (canned)
1/4 cup filtered water
1/4 cup sunflower seed butter
1/8 tsp vanilla extract
1/2 head cauliflower
2 tbsp parsley, chopped
1 tbsp sunflower seeds

Preheat oven to 375 degrees. Sprinkle the chicken with salt and pepper. Heat a large soup pot over medium-high heat for about 2 minutes. Add coconut oil and allow it to melt. Add the chicken in a single layer and brown on both sides, about 10 minutes. Remove the chicken to a bowl to catch the juices. In the same pot, cook the onions and ginger until soft, about 5 minutes. Add the garlic, coriander, cayenne and bay leaf, and cook until fragrant, about 30 seconds. Add the tomatoes and water, stirring to combine. Nestle the chicken into the sauce, along with the juices. Increase the heat to bring the pot to a boil, then reduce to a simmer and cook, covered, for 25 minutes. Meanwhile, cut the cauliflower into florets and place in a food processor. Pulse until a rice-like consistency is reached. Toss with grapeseed oil and place on a parchment paper lined baking sheet and spread into an even layer. Bake for 15 to 20 minutes or until cauliflower starts to brown. Remove and set aside. Remove the chicken from the pot and cut into pieces. 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. Serve over cauliflower rice and sprinkle with parsley and sunflower seeds.

2 Servings