1 habanero pepper (This pepper is very hot and may not be for everyone. If you don’t like spicy food, or are feeding kids, you can omit this all together. You can try using a half of it or using crushed red pepper flakes instead.)
4 cloves garlic, peeled
2 tbsp tomato paste
2 tbsp coconut aminos
1 tbsp peanut butter
½ tsp garlic seasoning
½ cup chicken bone broth
2 tbsp olive oil
2 tbsp freshly chopped parsley or Thai basil leaves
Instructions
Preheat the oven to 375˚F.
Heat a large oven-safe skillet over medium-high heat and add the ghee or your choice of fat. Season the chicken with the paprika, turmeric and a couple pinches of salt and pepper. Sear them for 3-5 minutes on each side. While the chicken cooks, add the peppers (bell peppers and habanero), onion and garlic to a food processor and purée.
Remove the chicken from the pan and add the puréed vegetables along with the tomato paste, coconut aminos, almond butter, and garlic seasoning. Sauté the mixture over medium-high heat until the puréed vegetables are just about cooked through and all the liquid is almost all dried up, about 7-10 minutes. Season the mixture with a couple pinches of salt to taste. Then stir in the bone broth and olive oil.
Return the chicken to the pan, and stir to combine the chicken with the sauce. Transfer the pan to the oven. Bake until the chicken is cooked through (internal temperature of the chicken should read 165˚F-170˚F). Stir the mixture every 5 minutes so the sauce doesn’t burn on the bottom.
Garnish with fresh parsley or Thai basil and serve with white rice, cauliflower rice, zucchini noodles or yams.
Supplies
large oven-safe skillet measuring cup food processor
Recipe by Public Lives, Secret Recipes at https://publiclivessecretrecipes.com/2020/10/clean-foodie-cravings-liberian-pepper-chicken-recipe.html