4-6 boneless, skinless chicken thighs
1 can of coconut milk
1 onion, sliced
2 cloves of garlic, minced
2-3 tbsp of Pierre's Almond or Peanut Butter
salt and pepper
Season chicken with salt and pepper on both sides. In a large Dutch oven or pot, drizzle olive oil and heat on medium-high. Brown chicken on both sides for about 5 minutes on each side. Remove chicken from pot and place aside on a plate to rest. Add sliced onion and minced garlic. Saute for about 5 minutes. If there are bits of chicken stuck to the bottom of the pan, add 1/2 cup of water and use a flat wooden spoon to scrape up the tasty bits. Add almond or peanut butter, then return chicken to pot. Add can of coconut milk. Gently mix ingredients. Bring to boil and then cover and reduce to a simmer for about 45 minutes. Enjoy with spinach or kale on top of rice or cous cous. Yum!
Contributed by Kathy Ha.