This recipe is a riff off of the traditional African Peanut Stew. I actually started making it by accident and discovered my dish closely resembled some of the more traditional recipes. I compared the two version and made a few tweaks to make the recipe more healthful like subbing in cauliflower rice and using Almond butter instead of the traditional peanuts or peanut butter.
African Almond Stew
2 small chicken breasts, diced into 2” cubes
1/2 can of coconut milk
3 medium tomatoes
1/4 sweet onion
1 clove garlic
1/2 cup natural almond butter
3 sprigs cilantro + garnish
Sliced almonds for garnish
Preheat the oven to 350 degrees F.
In a food processor or high power blender combine all ingredients except chicken and mix until smooth to make simmer sauce.
In a dutch over, combine simmer sauce and chicken and place in 350 degree F oven for 35 minutes. Add juice of 1 lemon, serve over cauliflower rice and garnish with remaining cilantro