coconut chile chicken stew

This is made form my leftover veggie dip!
2 cups of leftover veggie dip(a little less or more is ok)
2 lbs of boneless chicken thighs(boneless chicken breast can be used instead)
1 can coconut milk
chile powder
2 tsp salt
1/4 cup coconut oil
1 cup frozen peas(optional)
2 tbsp balsamic vinegar
Sprinkle both sides of chicken w/ salt and chile powder(enough to evenly coat) Brown chicken in coconut oil over medium heat. Don't crowd the pan or the chicken will boil not brown. Add the veggie dip and coat the chicken. Then add coconut milk and the balsamic vinegar. Cook on low for 20 minutes. Before serving add the peas, if using. Re season w/ salt and pepper if needed. Serve w/ steamed cauliflower or w/ rice.

roasted veggie dip

This is great to make in the morning and have for lunch. Then, use leftover dip in my coconut chile
chicken stew.
4 small eggplants(2 large--small are less bitter)
1 large onion
6 garlic cloves
1 bell pepper(red or yellow)
1 can whole plum tomatoes(drained of the juice)
2 tsp salt
3 tsp chili powder
1/4 cup coconut oil
1/3 cup balsamic vinegar
1/4 cup EVOO(extra virgin olive oil)
Peel eggplants(you can leave the skin on if you like) Cut veggies in a 1 inch dice(except for the tomatoes- they can be tossed in whole) and place on a sheet pan or a large cookie sheet(please throw out all non stick pans and sheets. They omit toxic chemicals when heated) covered w/ unbleached parchment paper. You can melt the coconut oil in a small pan, then coat the veggies w/ oil and spices and 1/2 of the balsamic vinegar or you can: dot the veggies w/ coconut oil and sprinkle seasoning on, then put in oven for 2 minutes or until oil is melted. Take out the pan and toss veggies in oil w/ a spatula and continue to roast. This is the way I do it, so I have 1 less pot to wash!! Anyway, roast the veggies for 1 hour at 375, flipping and tossing halfway through. When they are finished, you can toss w/ remaining vinegar and EVOO and mash w/ the back of a fork: serve cold or at room temp w/ toasted pita bread and veggie sticks. What I like is to put veggies in a food processor and process until almost smooth. While the processor is on, stream in the EVOO and vinegar. You may need to re season w/ salt and pepper.
My next post w/ be the coconut chile chicken stew!