Succulent chunks of chicken breast stewed with creamy almond butter and a medley of spices
Are you a huge fan of nut butter? What about chicken? Then you are in the right place, so grab a plate or two and gather around the table because this recipe has your name written all over it.
The almond chicken stew is actually inspired my the West African peanut stew, if you haven’t tried African peanut stew or even the soup I highly recommend it. I just couldn’t pass up the opportunity to make my own rendition of this wonderful meal. I have come across different variations of the aforementioned dish some vegan and some carnivore nevertheless the end result is a rich, creamy moderately seasoned stew.
With my recipe you can go even further and recreate the darn thing by making it vegan, toss in some pulse or beans and omit the meat if you wish. I haven’t tried this myself, but I’m sure if will taste just a fab.
Do note that this recipe is legume free (peanut is a legume) and also not a part of the paleo diet. However, if you’re gluten free then this recipe shouldn’t be a problem as I paired the chicken with some sweet potato mash.
The meat is generously seasoned with my cajun seasoning mix, so make sure to have some stockedup in the spice rack because you’ll be needing it on rotation. You can prep the dry rub overnight to allow it to infuse the chicken for several hours, that’s my preferred way of doing things.
Following on from seasoning the meat, you should brown the meat before adding and/or prepping the additional ingredients. The almond butter should be smooth not the crunchy kind unless of course you want to use that one and the nut butter is added towards the latter stage of cooking.
If the stew seems too thick then simply add more water, be careful not to add too much.
C’mon what are you waiting for? Are you ready for some hot and spicy almond chicken stew?
- 2-3 large sweet potato, chopped and peeled
- 1 lb of chicken breast, chunks
- 3-4 tbsp cajun seasoning mix
- ⅓ cup smooth almond butter
- 1 large tomatoes
- 4 garlic cloves, minced
- 1 tsp of garlic, grated
- 1 medium onion, chopped
- ½ tbsp of thyme
- 4 sprigs of parsley
- salt and black (optional to taste)
- 1 cup of warm water
- Coconut oil
- Season the chicken overnight with the cajun seasoning mix and refrigerate.
- Bring the sweet potato chunks to the boil in a large pot until tender. Allow to cool before mashing each one with a potato masher and set aside ready to serve with the chicken.
- Pulse the tomato in a blender and set aside
- Heat some coconut oil in a sturdy non stick pan (2tbsp should suffice) and begin to sautee the onions and garlic until transparent on medium heat.
- Quickly add the chicken chunks and brown the meat.
- As the meat starts to darken, season further with the thyme, parsley ginger and any optional seasoning you may require. Flip and coat every piece of chicken with the seasoning.
- Pour in the tomato puree and combine with the meat.
- Add the creamy almond butter with 1 cup of warm weather, use warm water to keep the temperature levels in sync.
- Give the entire contents another stir below covering with the lid.
- Let the chicken simmer for 10 minutes, check the consistency of the stew, if too thick add a small amount of water to your preference.
- Once cooked serve with the sweet potato mash.