African Chicken Stew
- 3 tbsp ghee or coconut oil
- 1 lb organic chicken thighs boneless, skinless
- sea salt to taste
- 1 onion large yellow or white, sliced
- 3 inch ginger peeled and minced
- 6 cloves garlic chopped
- 2 lbs sweet potatoes scrubbed and cut into chunks
- 1 head cauliflower leaves removed and cut into florets
- 1 red bell pepper seeded and chopped
- 32 oz organic chicken stock
- 15 oz crushed tomatoes
- 1 cup almond butter
- 1⁄2 cup dry roasted almonds or cashews
- 1 tbsp ground coriander
- 1 tsp cayenne
- 1⁄2 cup fresh cilantro chopped
- black pepper to taste
- Heat the ghee or oil in your largest, heavy saucepan over medium-high heat. Salt the chicken thighs on both sides and then brown them on each side in the oil - you may need to do this in two batches. Set the chicken pieces aside after they are browned.
- Add the onion to the pot and saute for 3-4 minutes, stirring often and scraping any browned bits off the bottom of the pot. Add the ginger and garlic and saute another 2 minutes, then add the sweet potatoes, cauliflower and bell pepper and stir until well until combined. Saute for 6-8 minutes, stirring occasionally.
- Add the chicken broth, crushed tomatoes, almond butter, almonds/ cashews, coriander and cayenne and stir well to combine. Bring to a simmer then cover the pot, lower heat, and simmer gently for 60 minutes or until the chicken meat falls apart easily.
- Using tongs remove chicken and lightly shred, then add back into the pot and mix well.
- Add salt and additional cayenne if needed, then season with black pepper. Stir in the cilantro and serve.
If you like creamy, savory, nutty flavors, this soup is for you. Make ahead tip: The soup stores well covered in the fridge for 5-6 days or the freezer for months.