Savory African Chicken Stew – Healed, Healthy and Whole Kitchen


  • 3 lbs. boneless, skinless, chicken thighs
    (from grass fed chickens)
  • 2 medium sized organic onions
  • 3 cups carton or canned crushed tomatoes
  • 9 minced garlic cloves
  • 3 tablespoons coconut oil
  • 1½ teaspoon cayenne pepper
  • ¾ teaspoon vanilla extract
  • 3 bay leaves
  • 1 ½ tablespoon coriander
  • 1 ½  tablespoon ras el hanout (middle eastern spice)
  • Minced fresh 3-inch piece of ginger (about 3 tablespoons)
  • Sea salt or Himalayan salt and pepper to taste
  • ¾ cup purified water
  • ¾ cup organic almond butter
  • Minced parsley for garnish


A.  Generously sprinkle salt and pepper over chicken thighs

  • Heat coconut oil in large pot
  • Add chicken thighs in batches of single layers and brown well on both sides
    (10 min approx.)
  • Transfer the chicken to a separate bowl and set aside

B.  In same pot, cook diced onion, ginger until soft (5-7 minutes)

  • Add garlic, minced ginger, coriander, cayenne, ras el hanout, and bay leaves for 30 seconds
  • Stir in tomatoes and water
  • Add in the chicken pieces and juices from the bowl
  • Bring pot to a boil, then reduce heat, cover and simmer for 25 minutes

C.  Remove chicken from pot (should be very tender)

  • Break chicken into large chunks. (Cover thighs with saran wrap and pounding with
    large wooden spoon or backside of a wooden meat tenderizer)
  • Add almond butter and vanilla to pot and and mix together
  • Return chicken to pot and cover
  • Heat again for 5 mninutes
  • Serve and sprinkle with chopped parsley

Fabulous for a party! Serves approximately 12 people.