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Recipe by Batsheva Kanter

Coconut Almond Butter Chicken

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Coconut Almond Butter Chicken
Meat Meat
Easy Easy
4 Servings
Allergens

Contains

- Tree nuts
30 Minutes
Diets
- Gluten Free - Low Carb - No Refined Sugar

 

Ingredients

Coconut Almond Butter Chicken

  • 2 cloves garlic, minced

  • 1 (14-ounce) can coconut milk (not low-fat)

  • 1/2 cup Gefen Almond Butter

  • 1 cup chopped parsley

Directions

Prepare the Chicken

1.

Slice breasts in half so they are between half an inch and three-quarters of an inch thick.

2.

On a plate or in a shallow dish, mix tapioca with half a teaspoon of salt. Dredge chicken in tapioca.

3.

Add oil to a pan over medium heat. Brown chicken on both sides, about five minutes per side. Remove and set aside (it’s okay if the middle is not cooked through yet).

4.

Add scallions, jalapeno, and garlic to the pan and cook four minutes.

5.

Add coconut milk, almond butter, and the remaining one and a half teaspoons of salt. Mix until well combined.

6.

Add parsley, reserving a bit for garnish. Return chicken to the pan and cook until no longer pink in the middle, about five to seven minutes. Sprinkle with the reserved parsley and serve.

About

Sponsored by Gefen

Recipe tags

almond butter batsheva kanter chicken chicken breast chicken cutlets coconut kitchencoup kosher for passover one pot Pesach quick-and-easy weeknight dinners
Coconut Almond Butter Chicken

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