Our team is always looking for new, interesting ways to use Futters in recipes. Thanks to Melissa Joulwan's book, Well Fed, we've got a great one: Paleo West African Chicken Stew. In this recipe, we used our Organic Sunflower Seed Butter to thicken the stew, making it super rich and creamy. 

The Sunflower Seed butter is a great substitute for African dishes like these that usually use peanuts or peanut butter. Additionally, this recipe contains no processed foods, gluten, sugar, or grains. If you need to restock on your Sunflower Seed Butter, grab some here!


Photo Credit: The Healthy Foodie


  • 1/2 tbsp coconut oil
  • 4 skinless chicken thighs
  • salt and pepper
  • 1/2 medium brown onion, diced (about 1/2 cup)
  • 1-inch piece fresh ginger, grated (about 1 tbsp)
  • 3 cloves garlic, finely diced or minsed (about 1 tbsp)
  • 1/2 tbsp ground coriander
  • 1/2 tsp paprika
  • 1/2 tsp ground chilli
  • 2 bay leaves
  • 2 cloves
  • 1 1/2 cups crushed tomatoes
  • 1/4 cup water
  • 1/4 cup Futters Sunflower Seed Butter
  • 1/4 tsp vanilla extract


  1. Sprinkle the chicken enthusiastically with salt and pepper. Heat a large soup pot over medium-high heat, about 3 minutes. Add coconut oil and allow it to melt. Add the chicken in a single layer and brown well on both sides, about 10 minutes. (Don’t crowd the pan; cook in batches if you need to.) Remove the chicken to a bowl to catch the juices.
  2. In the same pot, cook the onions and ginger until soft, about 5-7 minutes. Add the garlic, coriander, cayenne, and bay leaf, and cook until fragrant, about 30 seconds. Add the tomatoes and water, stirring to combine. Nestle the chicken into the sauce, along with any juices it released. Increase the heat to bring the pot to a boil, then reduce to a simmer and cook, covered, for 25 minutes.
  3. Remove the chicken from the pot; it will be very tender. Break the chicken into large pieces with the side of a wooden spoon. Add the sunflower seed butter and vanilla to the pot and mix to combine. Return the chicken to the pot and cover. Heat through, about 5 minutes, then serve, sprinkled with parsley and sunflower seeds.


Topics: Recipe, Food, Winter Recipe, Stew

Sean Mannion

Written by Sean Mannion

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