Now that winter is creeping in, I'm wanting hearty, warm meals more often.
This recipe is adapted from Well Fed 2 by Melissa Joulwan. I am slowly cooking my way through this book, as I did with the original Well Fed, hands down my most used cookbook.
This recipe didn't disappoint. It will likely become a staple in our home, especially during our cold Canadian winters.
1/2 tbsp coconut oil
1 lb boneless, skinless chicken thighs (I used a mix of thighs and breasts)
salt and pepper
1 medium onion, chopped
1 - inch piece fresh ginger, grated
3 cloves garlic, minced
1/2 tbsp ground coriander
1/2 tsp cayenne pepper
1 bay leaf
1 - 28oz can diced tomatoes (the original recipe calls for 1 cup crushed tomatoes. I misread. Whoops!)
1/4 cup water
1/4 cup sunflower seed butter (I use sunbutter with the green label, no sugar added)
1/4 tsp vanilla extract
fresh parsley for garnish
Sprinkle the chicken with salt and pepper. Heat a large pot over medium high heat. Add coconut oil and allow to melt. Add the chicken in a single layer and allow to brown well on both sides, about 10 minutes. Remove the chicken to a bowl to catch the juices.
In the same pot, cook the onions and ginger until soft, about 5-7 minutes.
Add the garlic, coriander, cayenne and bay leaf. Cook until fragrant, about 30 seconds.
Add the tomatoes and water, stirring to combine.
Nestle the chicken into the sauce, along with any juices it released. Increase the heat and bring the pot to a boil, then reduce to a simmer and cook, covered for 30 minutes.
Remove the chicken from the pot. Break the chicken into large pieces with the side of a wooden spoon. Add the sunflower seed butter and vanilla to the pot and mix to combine. Return the chicken to the pot and cover. Heat through, about 5 minutes.
Serve sprinkled with parsley (and sunflower seeds if you have them on hand).
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