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Home » Type » Soups » Almond Butter Chicken Stew with Pineapple-Mint Relish {Whole30}

Almond Butter Chicken Stew with Pineapple-Mint Relish {Whole30}

February 29, 2016 by Faith 16 Comments

Almond Butter Chicken Stew with Pineapple-Mint Relish is a paleo and Whole30 compliant meal!

Almond Butter Chicken Stew with Pineapple-Mint Relish {Whole30} 1

I’ve been making variations of this lovely stew for literally years now. Sometimes I’ll add pineapple right into the stew, and sometimes I’ll sprinkle on a little Vanilla-Scented Toasted Coconut-Cashew Mix on top. Occasionally I’ll skip the greens (but I admit, I much prefer this with greens added!), and if I’m feeling adventurous I’ll use mustard greens, collard greens, or chard instead of kale. No matter what unique twist you put on it, you can’t go wrong with this meal.

Almond Butter Chicken Stew with Pineapple-Mint Relish {Whole30} 2

The inspiration for this dish comes from several sources, first and foremost is West African Groundnut Stew, which traditionally uses peanuts. I replace peanut with almond (in the form of butter) to make it a delicious paleo meal. Sweet potatoes or yams are a classic addition, but I generally leave them out for no reason in particular…of course you can add them though! (To keep this stew quick-cooking, you can dice the sweet potato or yam and par-boil it until fork-tender before adding to the stew.)

This stew is actually pretty popular in the paleo world. Melissa Joulwan has a fantastic version of this stew in Well Fed 2 that uses sunflower seed butter and vanilla extract – yum (see the recipe Notes for more on that)! Becky Winkler adds thyme to her delicious recipe in Paleo Planet, which I’d love to try. The Moosewood Restaurant in Ithaca, New York has a fabulous version of this stew, and on their website they say they garnish it with pineapple when they serve it at their restaurant (and I think that’s where I originally got the idea of adding pineapple to the stew or using it as a garnish).

Pineapple-Mint Relish

A lot of variations of this recipe don’t add greens, but like I said, I think they’re an integral part of this dish (and why not bump up the nutrition, right?). I honestly can’t remember where I first got the inspiration to add greens to this stew, but recipes for African-inspired peanut butter or almond butter stews with greens are abundant; like on New York Times Cooking, Food52, Cookie + Kate, and Princess Tafadzwa.

You can’t go wrong with a creamy almond butter-based stew that’s chock full of chicken and vegetables! If you’re doing the Whole30, this one is perfect for switching things up a little.

Almond Butter Chicken Stew with Pineapple-Mint Relish {Whole30} 3

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Almond Butter Chicken Stew with Pineapple-Mint Relish {Whole30}
Prep time:  30 mins
Cook time:  20 mins
Total time:  50 mins
Yield: 4 to 6 servings
 
This nutty, savory, and subtly sweet chicken stew is loaded with flavor and nutrition! Plus it's paleo and Whole30 compliant.
Ingredients
Stew:
  • 2 tablespoons clarified butter, coconut oil, or avocado oil
  • 1 lb (450 g) boneless, skinless chicken breasts, chopped into large pieces
  • 2 medium-large bell peppers (any colors), de-seeded and chopped
  • 1 large onion, chopped
  • 1 lb (450 g) kale, de-stemmed and chopped
  • 4 large cloves garlic, crushed
  • 1 tablespoon fresh-grated ginger
  • 2 cups (475 ml) low-sodium chicken stock (I used Swanson)
  • ¾ cup unsweetened almond butter
  • 1 (14.5 oz/411 g) can diced tomatoes, with juices
  • 1 teaspoon salt
  • 1 teaspoon ground coriander
  • ¼ teaspoon ground black pepper
  • ¼ to 1 teaspoon cayenne pepper (more or less to taste)
Relish:
  • 1½ cups chopped fresh pineapple
  • ½ small/medium onion, diced
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh mint
  • ½ teaspoon organic raw, unfiltered apple cider vinegar
  • 1 pinch salt
Instructions
  1. For the stew, heat the clarified butter in a 5-quart pot over medium-high to high heat. Add the chicken in an even layer in the bottom and cook until browned on both sides, about 4 minutes. Transfer to a bowl and set aside.
  2. Turn the heat down to medium and to the same pot, add the bell peppers, onion, and kale. Cover the pot and cook 3 minutes. Add the garlic and ginger and cook 1 minute more, stirring constantly.
  3. Stir the stock and almond butter together until smooth and then add the mixture along with the browned chicken (and their juices), diced tomatoes, salt, coriander, black pepper, and cayenne pepper to the stew. Bring to a boil, and then cover the pot, turn the heat down to simmer, and cook until the veggies are tender and the chicken is fully cooked (not pink in the center), about 5 to 10 minutes, stirring occasionally.
  4. While the stew cooks, make the relish. To do so, stir together all ingredients and refrigerate until serving.
  5. Serve the stew along with the relish to spoon on top.
Notes
If You’re Not Doing the Whole30: I highly recommend Melissa Joulwan’s tip of adding ¼ teaspoon vanilla extract (just stir it in once the stew is done cooking).
3.3.3070

Disclosure: This post contains Amazon affiliate links to products I believe in, which means that even though it doesn’t cost you anything extra, I will receive a small amount of money from the sale of these items, which helps me keep this site alive – thank you for helping to support An Edible Mosaic!

Filed Under: Gluten Free, Paleo, Soups Tagged: Almond Butter, Chicken, Dairy-Free, Dinner, Fruit Relish, Gluten-Free, Grain-Free, Mint, Paleo, Pineapple, Recipe, Stew, Variation of African Peanut Stew, Whole30

Comments

  1. ripon hassan says

    December 10, 2022 at 10:43 am

    You have made and described the recipe so nicely. And it really helped me lots. I am looking for more of such delicious recipes in future too.

    Reply
  2. Becky Winkler (A Calculated Whisk) says

    March 11, 2016 at 8:57 pm

    Tried your version tonight and my fiancé and I both LOVED it. That pineapple mint relish is perfection!

    Reply
    • Faith says

      March 15, 2016 at 2:56 pm

      Becky, That’s awesome! Thanks for letting me know, makes my day to hear that. :)

      Reply
  3. Kevin | Keviniscooking says

    March 2, 2016 at 7:04 pm

    Mustard greens sound fantastic with this as does replacing the peanut butter with almond butter Faith! Pinned for later tasting ;)

    Reply
  4. Marissa says

    March 2, 2016 at 12:00 am

    We love African Peanut Stew in our house – how have I never thought to use almonds and almond butter? Genius! And the pineapple mint relish looks like the perfect way to top it. Beautiful as usual…

    Reply
  5. Chrisy @ Homemade Hooplah says

    February 29, 2016 at 10:07 pm

    LOVE seeing recipes like this. I keep toying with the idea of starting Whole 30 and recipes like this give me hope that it’d actually be kind of awesome :D Saving this one for later!

    Reply
  6. Laura says

    February 29, 2016 at 8:59 pm

    I adore West African ground nut stews–I have never tried pineapple in it, and the relish sounds amazing!

    Reply
  7. Laura (Tutti Dolci) says

    February 29, 2016 at 7:04 pm

    What fab flavors, Faith! I love the almond butter and the fresh pineapple topping!

    Reply
  8. Kimberly @ The Daring Gourmet says

    February 29, 2016 at 6:49 pm

    I’m loving everything about this dish, the flavors are just awesome!

    Reply
  9. heather @french press says

    February 29, 2016 at 9:05 am

    seriously wish I had some almond butter right now, this stew sounds amazing! and the more greens the better

    Reply
  10. Kacey @ The Cookie Writer says

    February 29, 2016 at 9:00 am

    We are big green lovers here, and this would seriously be perfection over collard greens! I love everything about this meal, and really need to grab some almond butter (or make my own!)

    Reply
  11. Becky Winkler (A Calculated Whisk) says

    February 29, 2016 at 7:47 am

    This looks amazing, Faith, and thank you so much for the shout out! I’m definitely going to add greens and make pineapple relish the next time I make this stew. Actually, I think I have almost everything I need to put it on the menu for tonight!

    Reply
  12. Princess says

    February 29, 2016 at 7:25 am

    I have never thought of using any other butter than peanut butter, will give this a try. Looks yum!

    Reply

Trackbacks

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Hello and welcome to An Edible Mosaic! This is my recipe collection of international favorites and updated American classics with an emphasis on seasonal dishes. Here you’ll find a focus on real foods that sustain body and mind, bring people together, and make a house a home.

 

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I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to email me with questions or comments.

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An Edible Mosaic is monetized in part though affiliate links, and as an Amazon Associate I earn from qualifying purchases. This means that if you click on an affiliate link and/or purchase an item after clicking on an affiliate link, I may receive a percentage of the sales price. I only recommend products that I love and use. To learn more, please read my Privacy Policy.

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