Almond Butter Chicken Stew with Pineapple-Mint Relish {Whole30}
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Cook time: 
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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.
  • 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)
  • 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
  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.
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).
Recipe by An Edible Mosaic™ at