West African Chicken Stew

Get ready for some deliciousness!
One of my clients gave me a recipe a decade ago of one of his favorite meals. It served as great inspiration for this tasty recipe I’m about to share with you.


  • 6 chicken thighs (preferably with bones and skin)
  • 2 medium red onions, finely chopped
  • 4 cloves garlic, minced
  • 1 cup chicken broth (bone broth)
  • 1 cup coconut milk, full fat
  • 2 large carrots, sliced
  • 2 T coconut oil
  • 2 jalapeno peppers, finely chopped
  • 1 large can (14.5 ounces) of organic chopped tomatoes
  • 1 T lime juice
  • 2 inches of cinnamon stick (remove upon serving)
  • 1/4 tsp ground nutmeg
  • 1/8 tsp ground cloves
  • 1 tsp sea salt and black pepper
  • 1 red bell pepper, chopped
  • 1/2 cup peanut butter
  • 1 T collagen powder (to thicken)
  • 2 cups organic spinach
  • 1 package Miracle Shirataki Rice (optional)

How to:

  1. Put coconut oil in a large, deep skillet on medium heat.
  2. When oil is melted, add chicken thighs. Cook for 5 minutes and then turn thighs over, add onions and garlic, and cook for another 5 minutes.
  3. Add all spices, broth, coconut milk, lime juice, jalapenos, bell pepper and carrots. Cook covered for 30 minutes at a simmer.
  4. Reduce temperature to low and stir in peanut butter  and collagen powder, mixing thoroughly. If you want to serve with Miracle Rice, cook it now (takes less than 5 minutes, follow directions on package).
  5. Turn off heat and add spinach leaves to stew and stir completely. Serve in bowls with or without rice. Yummy!
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