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.

Prep: 15 min | Cook: 40 min | Yield: 8 servings

Ingredients

• 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)

Instructions

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 for 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.

Nutrition

Per serving: Calories: 447 Sodium: 679mg Fat: 31g Carbohydrates: 17g Cholesterol: 78mg Fiber: 3g Protein: 25g

Attribution

Recipe and photo used with permission from: McCormick