West African Chicken Stew

1/2  tablespoon		coconut oil
1  lb.		boneless, skinless chicken thighs
1/2  cup		white onion, diced
1  tablespoon		minced ginger
1  tablespoon		minced garlic
1/2  teaspoon		ground coriander
1/2  teaspoon		cayenne pepper
1  teaspoon		bay leaf
1/2  cup		crushed tomatoes
1/3  cup		water
1/4  cup		sunflower seed butter
1/4  teaspoon		vanilla extract

Tip: For nutritional information on all the ingredients in West African Chicken Stew just click on each ingredient name. Then adjust the serving size for any West African Chicken Stew ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Sprinkle chicken w/salt and pepper. Heat a large soup pot over medium-high heat, about 3 minutes. Add coconut oil and allow it to melt. Add chicken in a single layer and brown well on both sides, about 10 min. Remobe chicken to a bowl to catch the juices.

In the same pot, cook onions and ginger until soft, about 5 min. Add garlic, coriander, cayenne, and bay leaf, and cook until fragrant, about 30 seconds. Add tomatoes and water, stirring to combine. Nestle chicken into the sauce, along with any juices it released. Increase the heat to bring pot to a boil, then reduce to a simmer and cook, covered, for 25 min.

Remove chicken from the pot; it will be very tender. Break chicken into large pieces with the side of a wooden spoon. Add sunflower seed butter and vanilla to the pot and mix to combine. Return chicken to the pot and cover. Heat through, about 5 min, then serve, sprinkled with parsley and sunflower seeds.