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.

Ingredients:

• 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!