The traditional African ground nut stew gets a Southeast Asian accent from coconut milk, red chili paste, almond butter and cilantro.

Makes 8 servings.

Prep Time: 15 minutes
Cook Time: 40 minutes

Nutritional Information

For 1 serving
Calories: 447
Sodium: 679mg
Fat: 31g
Carbohydrates: 17g
Cholesterol: 78mg
Fiber: 3g
Protein: 25g

Coconut-Almond Chicken Stew with Cilantro

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 Kitchen Basics® Original Chicken Stock
1 can (13.66 ounces) 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)

Directions

1. Season chicken with sea salt and pepper. 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. Remove chicken. Add onion; cook and stir 3 minutes or until lightly browned. Add chili paste; cook and stir 1 minute.

2. Stir in chicken stock, coconut milk, sweet potato and bell pepper. Bring just to boil. 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.

3. 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 5 minutes or until sauce is slightly thickened, stirring occasionally. Sprinkle with cilantro. Serve over cooked rice, if desired.

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