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.
- 8 boneless skinless chicken thighs (about 2 pounds), trimmed
- 1 teaspoon McCormick® Gourmet Collection Sicilian Sea Salt
- 1/2 teaspoon McCormick® Gourmet Collection Black Pepper, Coarse Grind
- 2 tablespoons olive oil
- 1 large onion, chopped (1 cup)
- 2 tablespoons Thai Kitchen® Roasted Red Chili Paste
- 2 cups chicken broth
- 1 (13.5 ounce) can Thai Kitchen® Coconut Milk
- 1 large sweet potato (1 pound), peeled, quartered lengthwise and cut into 1-inch slices (about 2 cups)
- 1 small red bell pepper, cut into thin strips (1 cup)
- 1/2 cup smooth almond butter
- 1/4 cup fresh lime juice
- 1/2 cup chopped fresh cilantro
- Cooked Thai Kitchen® Jasmine Rice or basmati rice (optional)
- 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 broth, 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 for 5 minutes
or until sauce is slightly thickened, stirring occasionally
- Sprinkle with cilantro.
- Serve over cooked rice, if desired.
Makes 8 servings | Prep Time: 15 minutes | Cook Time: 40 minutes
For 1 serving Calories: 447 Sodium: 679mg Fat: 31g Carbohydrates: 17g Cholesterol:
78mg Fiber: 3g Protein: 25g
Reprinted with permission from McCormick.