Recipes that are all gluten & dairy free

African Chicken Stew


Recipe by Well Fed 2

  • 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
  • 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


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