So heres the thing - an amazing thing happened when we were forced to stay home…
Many who haven’t braved to use the stovetop in their apartment since moving out of home are now needing to cook meals for themselves for the first time in…. well, ever.
This little recipe makes a SUPER easy dinner, great for winter when you’re after something warming, nourishing to the bod, AND delicious.
INGREDIENTS
TBLSP organic coconut oil
2 onions (use leek as a FODMAP friendly option)
500g organic chicken breast/leg
2 TBLSP ground turmeric
2 TBLSP ground coriander
1 large head of broccoli / bunch of broccolini
Half a head of cauliflower
1 small sweet potato
2 zucchinis
1 bunch kale
1 cup homemade bone broth
2 x 400g tin coconut cream
METHOD
Finely dice onions and throw into a large non-stick saucepan or wok, having added the coconut oil to melt at a medium heat. Stir until translucent or a golden brown.
Add your spices (turmeric, coriander) and stir them through the onion on the heat to bring out FLAVOUR!
Dice chicken into small pieces and add to the pan, stirring until golden brown.
Chop your vegetables into small pieces and add to the pan to cook, starting with broccoli, cauliflower and sweet potato (these will take the longest to cook through). Kale can be added bit by bit (even adding half after the coconut milk has been added) as it wilts down and shrinks in size, and zucchini should be added towards the end so that it doesnt overcook and turn soggy.
Once your veggies are all in and slightly browned, add the bone broth, and then the two tins of coconut cream.
Allow to sit and simmer on a medium heat for 20-30 minutes until golden and rich in colour, stirring regularly.
Voila! Serve with fresh coriander and coconut or greek yoghurt on quinoa or rice. Hemp seeds or cashew cheese also make great toppings for a bit of extra crunch!