Rich, Spicy Chicken Stew

Ingredients

• 8 chicken thighs (skinless)
• 1 large onion, sliced
• 2 green chilies, chopped (seeds removed if sensitive) – optional
• 3 garlic cloves, crushed
• 2 tbsp water
• 2 tbsp tomato paste
• 1 8oz can chopped tomatoes
• 1 cup chicken broth
• 2 tbsp lime juice
• 2 tbsp fresh cilantro stemmed and chopped, for garnish
• 3 tbsp avocado oil
• Salt to taste

Spices

• 1 tbsp fresh ginger, finely chopped
• 1 tsp ground coriander
• 1 ½ tsp ground cumin
• 1 tsp garam masala
• ½ tsp red chili powder

Instructions

• Preheat the oven to 300°F
• Make a paste of salt, garlic, pepper and 1 tsp of oil then coat the chicken. Set aside to marinate for 1 hour.
• In a Dutch oven, sauté onions and green chilies in 3 tbsp of oil. Cook for 5 minutes until softened.
• Stir in ginger and all the spices and cook for 2 minutes. If too dry, add 1 tbsp of water at a time.
• Add the tomato paste, broth, chopped tomatoes and chicken. Mix all ingredients.
• Bake in the oven for 1 hour
• Remove from the oven and add fresh lime juice and fresh coriander
• Serve on rice, cauliflower rice or lentils
• Optional: Add a dollop of Greek yogurt