This recipe was developed by Three Stone Hearth chef Cevie Touré, who specializes in the cuisine of the African Diaspora, to recreate one of the most popular stews eaten throughout West Africa. It features chicken braised with tomatoes, onions, carrots, cabbage, and chiles. Our version is milder than what you would find in West Africa, but still has a bit of a kick! It can be eaten on its own, and is wonderful over rice.
Ingredients: chicken meat and bone broth,* onions,* cabbage,* carrots,* crushed tomatoes,* tomato paste,* garlic,* scallions,* Celtic sea salt, paprika,* thyme,* celery salt,* curry powder, black pepper,* habanero peppers, bay leaves,* cayenne*
Recipe is gluten-free, dairy-free and GAPS Diet-friendly.
Our chicken meat and bone broth come from a mix of pastured and non-pastured chickens, all of which are raised on an organic diet.