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Coconut-Almond Chicken Stew with Cilantro

Coconut-Almond Chicken Stew with Cilantro recipe

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



  1. Season chicken with sea salt and pepper.
  2. 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.
  3. Remove chicken.
  4. Add onion; cook and stir 3 minutes or until lightly browned.
  5. Add chili paste; cook and stir 1 minute.
  6. Stir in broth, coconut milk, sweet potato and bell pepper. Bring just to boil.
  7. 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.
  8. 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
  9. Sprinkle with cilantro.
  10. 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. logo