Gluten Free SunButter Chicken Recipe
It seems like no matter how many chicken recipes one has, one can always use another. This slightly exotic, easy, and really yummy chicken recipe is one I threw together from ingredients I had on hand. It was a last minute, I-need-to-make-dinner-quickly kind of recipe but one I will certainly make again. I could not figure out what to call it so I am just calling it gluten free SunButter chicken.
The SunButter adds a roasted, cooked-a-long-time sort of feel to the recipe but is not the prominent flavor. All the flavors in this recipe just sort of blend together to make the chicken taste, well, yummy. Yes, that is a highly sophisticated culinary term.
The list of ingredients might look long but you probably have most of them in your pantry already. And if not, feel free to make substitutions.
- 1 tablespoon olive oil
- 6 boneless skinless chicken thighs cut into bite-sized pieces
- 2 cloves garlic minced
- 2 red chilies thinly sliced
- 1 tablespoon grated fresh ginger
- 1 ½ teaspoons kosher or fine sea salt
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon pepper
- ¼ teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 1/8 teaspoon fresh nutmeg
- ¼ cup creamy or no-stir SunButter
- 1 (14-ounce) can coconut milk
- 1 (15-ounce) can diced fire roasted tomatoes drained
- ½ cup cilantro
- Cooked rice for serving, if desired
Heat the oil over medium-high heat in a large skillet. Add the chicken and brown on all sides. Remove the chicken from the skillet and add the garlic, chilies, ginger, and spices. Cook, stirring, for 1 minute.
Add the SunButter, coconut milk, and tomatoes. Bring to a simmer and stir until the SunButter is fully incorporated. Add the chicken back to the pan and simmer, uncovered, for 20-30 minutes or until the sauce thickens and the chicken is cooked through. Stir in the cilantro and serve over rice, if desired.
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