Go Back
–+ servings

Slow Cooker West African Chicken Stew for Full GAPS

Full GAPS slow-cooker chicken stew with fresh tomatoes, butternut squash, ginger, coriander, and homemade fermented almond butter stirred in after cooking.
Print Recipe
Prep Time 25 minutes
Cook Time 6 hours
Total Time 6 hours 25 minutes
Servings: 6 estimated servings
Course: Dinner, Main Course
Cuisine: GAPS
Ingredients Equipment Method Notes

Ingredients
  

West African Chicken Stew
  • 2.5 lb chicken thighs boneless and skinless
  • 3 yellow onions diced
  • 10 fresh tomatoes chopped; do not substitute canned tomatoes
  • 3 cups butternut squash peeled and cubed
  • 1 red bell pepper seeded and chopped; optional
  • 1 habanero pepper whole and optional; remove before serving
  • 1.5 inches fresh ginger grated
  • 5 garlic cloves minced
  • 1 Tbsp ground coriander plain, without additives
  • 1 bay leaf remove before serving
  • 1/2 Tbsp coconut oil plain; for softening the onions
  • 3/4 cup homemade fermented almond butter made with properly prepared almonds
  • sea salt to taste
  • black pepper to taste

Equipment

  • Slow cooker with ceramic insert
  • Le Creuset Artichaut or stainless-steel skillet
  • Instant-read food thermometer
  • Cutting board and chef's knife

Method
 

  1. Dice the onions. Chop the fresh tomatoes and butternut squash into small, even pieces. Mince the garlic and grate the ginger. Pat the chicken thighs dry. Set out the coriander, bay leaf, and almond butter; keep the nut butter out of the slow cooker until after cooking.
  2. Warm the coconut oil in a skillet over medium heat. Add the onions and cook, stirring now and then, until soft and translucent, about 5 minutes. They should smell sweet and savory, without dark or crisp edges. Transfer the onions and oil to the slow cooker.
  3. Add the chicken, tomatoes, squash, ginger, garlic, coriander, and bay leaf. Add the red bell pepper and whole habanero if using. Stir, cover, and cook on low 6–8 hours or on high about 4 hours. The squash should be fork-tender and the chicken easy to pull apart. Check the thickest thigh with a food thermometer; poultry should reach 165°F.
  4. Remove the bay leaf and habanero, if used. Spoon about 1 cup of hot cooking liquid into a bowl with the fermented almond butter and whisk until smooth. Stir it back into the slow cooker. Taste and season with sea salt and black pepper.
  5. Serve the stew over separately prepared cauliflower rice. Keep optional toppings separate so each person can choose what belongs on their serving.

Notes

The yield and prep time are practical estimates; six servings suits 2.5 lb chicken with the vegetables in this recipe. The card shows the six-hour low setting; cook on low for 6–8 hours or on high for about 4 hours. Stir in homemade fermented almond butter after the chicken and vegetables are cooked, then whisk until the sauce is smooth. Full GAPS.

Tried this recipe?

Let us know how it was!