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Coconut-Almond Chicken Stew with Cilantro

Coconut-Almond Chicken Stew with Cilantro


  • 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



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.


  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.