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Coconut-Almond Chicken Stew with Cilantro

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 chicken broth
  • 1 can (13.5 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)

Prep Time:

15 minutes

Cook Time:

40 minutes

Serves:

8

Together with trendsetting chefs and food personalities, McCormick's flavor experts have crafted the 2011 Flavor Forecast, which inspired this recipe among others. Here the traditional African ground nut stew gets a Southeast Asian accent from coconut milk, red chili paste, almond butter and cilantro.'

Recipe courtesy of McCormick.

Preparation

  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 broth, 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.