• Creamy Chicken Stew



    • 1.5 kg  boneless skinless chicken thighs, cut into chunks
    • 3 tablespoons coconut butter or olive oil
    • 2 onions, chopped
    • 4 cloves garlic, minced
    • 1/4 cup almond meal
    • 2 cups chicken stock
    • 2 carrots, diced
    • 2 celery stalks, chopped
    • 8 – 10 button mushrooms, sliced or halved
    • 1/2 cup full fat coconut milk
    • 2 spring onions, sliced
    • 3/4 cup fresh or frozen peas
    • salt and pepper to taste


    1. Heat coconut butter or oil in a large saucepan over a medium heat
    2. Add chicken pieces and cook until browned on all sides. Remove and set aside
    3. Add onions to pot and cook in the remaining juices. Cook until tender and translucent and then add garlic. Cook for 2-3 minutes more
    4. Add chicken stock and stir. Slowly add almond meal (to thicken) and whisk continuously. If too thin, add a little more almond meal. If too thick then add a little more chicken stock or water
    5. Add all of the vegetables (except the spring onion and peas) as well as the chicken pieces. Season with salt and pepper
    6. Bring to a low simmer. Cover and cook for about 30 minutes
    7. Stir in coconut milk, spring onion and peas. Cook for another 3 minutes and serve