Kale and Chicken Almond Butter Stew (whole30, paleo)

Chicken and Kale Almond Butter Stew

5 from 1 reviews

A warming stew with almond butter, coconut milk, sweet potatoes and kale.  Paleo and whole30 friendly.



1 tbsp ghee

1 lb skinless, boneless chicken thighs

1 tsp salt plus more to taste

1 onion, small dice

2 cloves garlic, minced

1 tsp ground coriander

2 tbsp grated fresh ginger

1/2 tsp chili powder

1 400mL full fat coconut milk

1 28oz diced tomatoes

1 sweet potato, chopped

1/2 cup almond butter

3 cups broth of choice

12 tbsp lime juice

1 bunch kale, de-stemmed and torn into pieces

1/2 cup chopped cilantro, plus more for garnish


  1. Melt the ghee in a large pot over medium heat.
  2. Brown the chicken thighs in the ghee and set aside on a plate.
  3. Add the onion and salt and saute for 5 minutes.
  4. Add the garlic, ground coriander, ginger and chili powder. Saute for another 5 minutes
  5. Add the coconut milk, tomatoes and sweet potato to the pot and stir.
  6. Whisk the almond butter with the broth and add it to the pot.
  7. Add the chicken back in and bring it to a boil.
  8. Cover the pot, lower the heat to a simmer and cook for 30 minutes or until the chicken is cooked and the potatoes are fork tender.
  9. Once the chicken is cooked, remove it and pull the chicken apart with 2 forks. Add it back to the soup.
  10. Add the lime juice and salt and pepper to taste.
  11. Add the kale and cilantro and cover the soup for 5 more minutes.
  12. Serve with fresh cilantro.

Keywords: paleo, whole30, stew, kale, chicken, almond butter

%d bloggers like this: