- 1 tablespoon coconut oil (divided)
- 1 pound boneless, skinless chicken breasts, cubed
- salt and ground black pepper
- 1/2 medium yellow onion, diced (about 1/2 cup)
- 1-inch piece fresh ginger, grated (about 1 tablespoon)
- 3 cloves garlic, minced (about 1 tablespoon)
- 1/2 tablespoon ground coriander
- 1/2 teaspoon cayenne pepper
- 1 bay leaf
- 1 cup canned crushed tomatoes
- 1/4 cup water
- 1/4 cup sunflower seed butter (no sugar added)
- 1/4 teaspoon pure vanilla extract
- Sprinkle the chicken enthusiastically with salt and pepper. Heat an enamel dutch oven over medium-high heat, about 3 minutes. Add 1/2 tablespoon coconut oil and allow it to melt. Add the chicken in a single layer and brown well on both sides, about 10 minutes. (Don’t crowd the pan; cook in batches if you need to.) Remove the chicken to a bowl to catch the juices.
- In the same pot, add remaining 1/2 tablespoon coconut oil, cook the onions and ginger until soft, about 5-7 minutes. Add the garlic, coriander, cayenne, and bay leaf, and cook until fragrant, about 30 seconds. Add the tomatoes and water, stirring to combine. Add the chicken into the sauce, along with any juices it released. Increase the heat to bring the pot to a boil, then reduce to a simmer and cook, covered, for 25 minutes.
- Add the sunflower seed butter and vanilla to the pot and mix to combine. Heat through, about 5 minutes, then serve.