I really modified/messed up this recipe and it still turned out. I used peanut butter, because I didn’t have sunflower seed butter, it is better with sunflower seed butter. I used chicken breasts, this wasn’t as tender as a thigh and a little dry. I also make a mistake and cooked it with the peanut butter for the 25 minutes; it still tasted okay, but be sure to read the directions completely.
Yields: 4 Servings
½ teaspoon coconut oil
1 pound boneless, skinless chicken thigh
Salt and ground black pepper
½ medium onion, diced (about half a cup)
1 inch piece fresh ginger, grated (about 1 tablespoon)
3 garlic cloves, minced (about 1 tablespoon)
½ tablespoon ground coriander
½ teaspoon cayenne pepper
1 bay leaf
1 cup crushed tomatoes (canned or otherwise)
¼ cup water
¼ cup sunflower seed butter (peanut butter is not a very good substitute)
¼ teaspoon vanilla extract
1.) Sprinkle chicken with salt and pepper. Heat large soup pot, med-high heat. Add coconut oil and melt. Add the chicken and brown, about 10 minutes. Remove the chicken and juices to a bowl.
2.) 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, with juices it may of released. Increase the heat to bring the pot to a boil, and then reduce to a simmer and cook, covered, for 25 minutes.
3.) Remove the chicken from the pot; it will be very tender. Break the chicken into large pieces with a wooden spoon. Add the sunflower seed butter and vanilla to the pot and mix to combine. Return the cover to the pot and cover. Heat through, about 5 minutes, then serve, sprinkle with parsley and sunflower seeds.
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