Coconut, Peanut & Cashew Chicken Stew

Name: Coconut, Peanut & Cashew Chicken Stew
Total time: 75 min
Ingredients: 6 teaspoons fish sauce; 4 tablespoons, unrefined, cold pressed coconut oil at room temperature; 1 tablespoon Aji Amarillo paste (can use Sriracha instead); Juice from 4 limes; 3 cloves garlic, thinly sliced; 1 whole chicken (3 to 4 pounds), cut into 8 pieces, wings and backbone discarded; Kosher salt; freshly ground pepper; 5 tablespoons extra virgin olive oil; 1 medium white onion, finely chopped; 4 shallots, finely chopped; 1 teaspoon ground turmeric; 1 teaspoon smoked paprika; 4 fresh plum tomatoes, peeled, and pureed in blender; ½ cup lightly salted peanuts, roasted, and ground in food processor; ½ cup lightly salted cashews, roasted, and ground in food processor; 2 cups coconut water; 2 cups chicken broth; 1 cup toasted coconut; ½ cup fresh chopped cilantro

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Coconut, Peanut & Cashew Chicken Stew | Clean Plates

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Ingredients

6 teaspoons fish sauce
4 tablespoons, unrefined, cold pressed coconut oil at room temperature
1 tablespoon Aji Amarillo paste (can use Sriracha instead)
Juice from 4 limes
3 cloves garlic, thinly sliced
1 whole chicken (3 to 4 pounds), cut into 8 pieces, wings and backbone discarded
Kosher salt
freshly ground pepper
5 tablespoons extra virgin olive oil
1 medium white onion, finely chopped
4 shallots, finely chopped
1 teaspoon ground turmeric
1 teaspoon smoked paprika
4 fresh plum tomatoes, peeled, and pureed in blender
½ cup lightly salted peanuts, roasted, and ground in food processor
½ cup lightly salted cashews, roasted, and ground in food processor
2 cups coconut water
2 cups chicken broth
1 cup toasted coconut
½ cup fresh chopped cilantro