Coconut-Almond Chicken Stew with Cilantro

The traditional African ground nut stew gets a Southeast Asian accent from coconut milk, red chili paste, almond butter and cilantro.

Serves: 8
15 mins Prep time 40 mins Cook time
15 mins Prep time
40 mins Cook time
  • Season chicken with sea salt and pepper. Heat oil in 5-quart nonstick Dutch oven or saucepot on medium-high heat. Add chicken; cook 3 minutes per side or until golden brown. Remove chicken. Add onion; cook and stir 3 minutes or until lightly browned. Add chili paste; cook and stir 1 minute

  • Stir in chicken stock, coconut milk, sweet potato and bell pepper. Bring just to boil. Return chicken and any juices to Dutch oven. Reduce heat to low; cover and simmer 25 minutes or until chicken is cooked through and sweet potato is tender

  • Mix almond butter, lime juice and 1 cup of sauce from the stew in medium bowl with wire whisk until smooth. Gradually stir back into stew. Simmer 5 minutes or until sauce is slightly thickened, stirring occasionally. Sprinkle with cilantro. Serve over cooked rice, if desired

Cooking tip

Test Kitchen Tip: Serve over Cooked Thai Kitchen® Jasmine Rice or basmati rice, if desired.

Nutrition information

(Amount per serving)

  • Calories: 447Cholesterol: 78mg
  • Sodium: 679mgProtein: 25g
  • Total Fat: 31gFiber: 3g
  • Carbohydrate: 17g

Ratings & Reviews: 0

Add your review