African Chicken Stew

Recipe by Well Fed 2

Ingredients

• 1/2 lb boneless, skinless chicken thighs
• 1/4 tbsp coconut oil
• 1/4 medium onion, diced
• 1 piece ginger (1/2-inch), grated
• 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
• sea salt, to taste
• black pepper, to taste

Directions

• 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.

Serving Size
2 servings

Posted To: Entree