INGREDIENTS
- 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
PREPARATION
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.
