West African Chicken Stew – A Right Out of Well Fed 2
If you want to add more gluten free, dairy free, paleolithic, and primal recipes to your recipe box, West African Chicken Stew – A Right Out of Well Fed 2 might be a recipe you should try. This recipe makes 2 servings with 557 calories, 53g of protein, and 29g of fat each. For $2.97 per serving, this recipe covers 37% of your daily requirements of vitamins and minerals. 1074 people were glad they tried this recipe. Autumn will be even more special with this recipe. It is a rather inexpensive recipe for fans of African food. It works well as a main course. If you have water, parsley leaves, skinless boneless chicken thighs, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes. It is brought to you by The Healthy Foodie. With a spoonacular score of 98%, this dish is tremendous. If you like this recipe, take a look at these similar recipes: West African Chicken Stew, West African Peanut-Chicken Stew, and West African Beef Stew.
Servings: 2
Ingredients:
1 bay leaf
1 cup canned crushed tomatoes
1/2 teaspoon cayenne pepper
1/2 tablespoon coconut oil
3 cloves garlic, minced (about 1 tablespoon)
1-inch piece fresh ginger, grated (about 1 tablespoon)
1/2 tablespoon ground coriander
salt and ground black pepper
1/2 medium onion, diced (about 1/2 cup)
garnish: minced fresh parsley leaves, sunflower seeds
1 pound boneless, skinless chicken thighs (I used breasts)
1/4 cup sunflower seed butter (no sugar added)
1/4 teaspoon pure vanilla extract
1/4 cup water
Equipment:
pot
frying pan
bowl
wooden spoon
Cooking instruction summary:
Sprinkle the chicken enthusiastically with salt and pepper. Heat a large soup pot over medium-high heat, about 3 minutes. Add coconut oil and allow it to melt. Add the chicken in a single layer and brown well on both sides, about 10 minutes. (Don’t crowd the pan; cook in batches if you need to.) Remove the chicken to a bowl to catch the juices.In the same pot, cook the onions and ginger until soft, about 5-7 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 any juices it released. Increase the heat to bring the pot to a boil, then reduce to a simmer and cook, covered, for 25 minutes.Remove the chicken from the pot; it will be very tender. Break the chicken into large pieces with the side of a wooden spoon. 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, then serve, sprinkled with parsley and sunflower seeds.
Step by step:
1. Sprinkle the chicken enthusiastically with salt and pepper.
2. Heat a large soup pot over medium-high heat, about 3 minutes.
3. Add coconut oil and allow it to melt.
4. Add the chicken in a single layer and brown well on both sides, about 10 minutes. (Don’t crowd the pan; cook in batches if you need to.)
5. Remove the chicken to a bowl to catch the juices.In the same pot, cook the onions and ginger until soft, about 5-7 minutes.
6. Add the garlic, coriander, cayenne, and bay leaf, and cook until fragrant, about 30 seconds.
7. Add the tomatoes and water, stirring to combine. Nestle the chicken into the sauce, along with any juices it released. Increase the heat to bring the pot to a boil, then reduce to a simmer and cook, covered, for 25 minutes.
8. Remove the chicken from the pot; it will be very tender. Break the chicken into large pieces with the side of a wooden spoon.
9. Add the sunflower seed butter and vanilla to the pot and mix to combine. Return the chicken to the pot and cover.
10. Heat through, about 5 minutes, then serve, sprinkled with parsley and sunflower seeds.
Nutrition Information:
covered percent of daily need
