8 boneless skinless chicken thighs (about 2 pounds), trimmed
1 tsp. Sea Salt
1/2 tsp. Black Pepper, Coarse Grind
2 tsp. olive oil
1 large onion, chopped (1 C.)
2 tsp. Roasted Red Chili Paste
2 C. Chicken Stock
1 can (13.66 oz.) Coconut Milk
1 large sweet potato (1 pound), peeled, quartered lengthwise and cut into 1-inch slices (about 2 C.)
1 small red bell pepper, cut into thin strips (1 C.)
1/2 C. smooth almond butter
1/4 C. fresh lime juice
1/2 C. chopped fresh cilantro
Cooked Jasmine Rice or basmati rice (optional)

Season chicken with sea salt and pepper. Heat oil in 5-quart nonstick Dutch oven or saucepot on medium-high heat. Add chicken; cook 3 minutes per side or until golden brown. Remove chicken. Add onion; cook and stir 3 minutes or until lightly browned. Add chili paste; cook and stir 1 minute. Stir in chicken stock, coconut milk, sweet potato and bell pepper. Bring just to boil. Return chicken and any juices to Dutch oven. Reduce heat to low; cover and simmer 25 minutes or until chicken is cooked through and sweet potato is tender. Mix almond butter, lime juice and 1 C. sauce from the stew in medium bowl with wire whisk until smooth. Gradually stir back into stew. Simmer 5 minutes or until sauce is slightly thickened, stirring occasionally. Sprinkle with cilantro. Serve over cooked rice, if desired.

Yield: 8 servings
Calories: 447
Fat: 31g
Fiber: 3g