Region: West / Central Africa

Continent – Africa 🌍

Paleo – All Paleo 💯

FODMAP – I had to substitute the cashews and cashew butter, and of course omit the onions and garlic.❌🧅🧄

Macros – The fat is pretty high if you use just chicken thighs and the nut butter, so I split the chicken of half thighs and half breasts. The easiest way to count for this is to create a recipe in your app and divide the servings by overall weight. 🔢

Servings – 6

Ingredients –

3 pounds of chicken thighs or 1 ½ pounds of chicken thighs and 1 ½ pounds of chicken breasts
1 cup of broth, preferably bone broth
½ cup of almond nut butter
1 six ounce can of tomato paste
2-3 chopped bell peppers, any colors
2 chopped medium size carrots
½-1 seeded and minced habanero chile, optional
2 teaspoons of kosher salt, optional to add more
1 teaspoon of black pepper
1 diced onion add to step *omit for low FODMAP
4 minced cloves of garlic add to step *omit for low FODMAP

Optional toppings – chopped almonds and fresh chopped cilantro

Steps –

1 – Using a food processor or blender, pulse the bell peppers, carrots and the onions and garlic if using. If not using onions, add a little bone broth for liquid to mix easier.

2 – Using a crock pot or pressure cooker, cover the bottom with half of the shredded vegetables. Add the chicken across the bottom, pour the broth all over it and then layer it with the other half of the vegetables on top of the chicken. Add dollops of tomato paste and almond butter across the layer of vegetables.  Sprinkle salt and pepper over it all.

3 – Using a crock pot, set it on low and cook for 8 hours.  Using a pressure cooker, set it meat/stew and cook for an hour.  Once it is cooked, shred the chicken and mix the stew together.

4 – Now is the time to add the optional habanero, cilantro and almonds.

Nutrition Facts

Protein – 61

Carbohydrates – 16

Fat -32