- ½ tablespoon coconut oil
- 1 pound boneless, skinless chicken thighs
- salt and ground black pepper
- ½ medium onion, diced (about ½ cup)
- 1-inch piece fresh ginger, grated (about 1 tablespoon)
- 3 cloves garlic, minced (about 1 tablespoon)
- ½ tablespoon ground coriander
- ½ teaspoon cayenne pepper
- 1 bay leaf
- 1 cup canned crushed tomatoes
- ¼ cup water
- ¼ cup sunflower seed butter (no sugar added)
- ¼ teaspoon pure vanilla extract
- garnish: minced fresh parsley leaves, sunflower seeds
Sprinkle the chicken enthusiastically with salt and pepper. Heat a large soup pot over medium-high heat, about 3 minutes. Add coconut oil and allow it to melt. Add the chicken in a single layer and brown well on both sides, about 10 minutes. (Don’t crowd the pan; cook in batches if you need to.) 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, and 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 to bring the pot to a boil, then reduce to a simmer and cook, covered, for 25 minutes.
Remove the chicken from the pot; it will be very tender. 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, then serve, sprinkled with parsley and sunflower seeds.
Recipe from Well Fed