Chicken in Creamy Spicy Almond Butter Sauce

Published on January 9, 2013, by

I feel like I am really growing as a cook; feeling creative, getting inventive, and using my sense of smell to put it all together! This dish was satisfying to the soul.


  • 1 ½ pounds of chicken, chunks
  • 8 oz shiitake mushrooms
  • 8 oz baby broccoli, 3” slices
  • 2 tablespoon organic almond butter
  • 1 ½ cup of coconut milk (or heavy cream in you are lactoPaleo)
  • ¼ cup ginger, julienne

serves: 4-6

  • ¼ cup onions, chopped
  • 1 teaspoon paprika
  • 1 teaspoon cayenne pepper
  • 2 tablespoon butter
  • 2 tablespoon garlic
  • sea salt

  1. In large skillet saute butter, garlic, onions, and ginger till onions are translucent. Add chicken, salt, and brown chicken.
  2. When chicken is half way cooked add almond butter, milk, paprika, cayenne, stir till all mixed then add vegetables and stir till mixed. Simmer for 30 minutes.

Serve over quinoa for moderate paleo.

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