This slow cooked chicken recipe is incredibly simple as no browning of the meat required. It is pumped full of anti-inflammatory ingredients such as the turmeric and ginger. The broth is very restorative on your gut and the pinch of cayenne is perfect for the post Winter sniffles. Enjoy!
Ingredients:
- 6 organic chicken thighs, diced
- 1/2 onion, finely sliced
- 3 cloves garlic, crushed whole with a knife
- 2 tsp of your favourite curry powder
- 1 tsp freshly grated turmeric (or dry)
- 1 tbsp freshly grated ginger
- 1/2 tsp cayenne pepper
- 1 cup coconut milk
- 1/2 cup chicken bone broth/stock
- Freshly cracked black pepper & sea salt to taste
- Lots of fresh veggies – we like broccoli, zucchini, snow peas and sweet potato
- Freshly cut coriander to serve
Method:
- Place all the ingredients except the veggies in a slow cooker (or heavy based saucepan if you don’t have a slow cooker). No need to brown the meat!
- Mix all the ingredients well to ensure chicken is covered with seasonings.
- Cover and cook for 3 hours on high cooker setting (or 6 hours on low).
Notes:
- Add your favourite veggies in the last 10 minutes of cooking. If you are using sweet potato, add during the last half hour.
- Serve with some brown basmati rice or on a bed of fresh spinach leaves. Some slices of fresh lime are also delicious.
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