Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a large pot or Dutch oven, heat 2 tablespoons of dendê oil over medium-high heat. Season 500 grams of boneless, skinless chicken thighs with 1 teaspoon of salt and 0.5 teaspoon of black pepper, then sear the chicken for 3-4 minutes per side until lightly browned; remove chicken from the pot and set aside.

2. 2

   Add 1 finely diced large onion and 3 minced cloves of garlic to the pot, cooking for 5-7 minutes until softened, stirring frequently.

3. 3

   Stir in 1 diced red bell pepper and 1 diced green bell pepper, along with 400 grams of diced canned tomatoes (undrained), and cook for 5 minutes until the peppers begin to soften.

4. 4

   Pour in 400 milliliters of full-fat coconut milk and 250 milliliters of chicken broth, then add 425 grams of drained and rinsed canned chickpeas; bring the mixture to a simmer.

5. 5

   Return the seared chicken thighs to the pot, ensuring they are partially submerged in the liquid, and reduce heat to low, covering and simmering for 20-25 minutes, or until the chicken is cooked through and tender.

6. 6

   Stir in 0.25 cup of freshly chopped cilantro and the juice of 1 whole lime before serving immediately.