Coconut, Peanut & Cashew Chicken Stew | Clean Plates

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 and 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