african chicken peanut stew


olive oil

3 lb chicken thighs

2 medium onions, chopped

2 cloves minced garlic

1 tsp curry powder

1/2 tsp dried thyme

2 bay leaves

1/4- 1/2 tsp cayenne pepper


3 cups organic chicken broth

16 oz tomato sauce

3/4 cup unsalted sugarless, natural peanut butter

cauliflower rice

avocado oil



Heat the oil and brown the chicken in batches, three minutes per side.  This is only to brown it, not to cook it fully through.  Set chicken aside.  Saute the onions in olive oil for about five minutes, then add garlic, curry powder, thyme, bay leaves, cayenne, and salt to taste. Add in the chicken broth and tomato sauce, then return chicken thighs to the mixture.  Cover and simmer on medium-low heat for about 45 minutes. At the end of this time, extract a cup of the liquid from the pot and blend with the peanut butter.  Return to the pot and stir in.  Fish out your bay leaves and discard. I buy my cauliflower in a bag pre-riced into small bits, but you can also take whole cauliflower and grate it or chop into teeny tiny pieces.  Saute this in avocado oil over medium high heat until soft. Serve the stew over the cauliflower rice.

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