It’s winter. It’s cold. You probably have a cold.
Warm up and get healthy with this recipe full of chicken broth, coconut fat and deliciousness.
(serve with mashed sweet potato or brown rice)
This is one of our favourite variations of an original VeganMeatEater recipe.
INGREDIENTS:
1 leek, chopped
1 large carrot, chopped
3 cloves garlic, crushed
1 small onion, diced
4-6 Stewing tomatoes (romas), diced
3 cups savoy cabbage, chopped
1 whole organic chicken, in pieces
1 tbsp coconut oil
1 can organic coconut milk/cream
3.5 cups water
1 tsp paprika
1/2 tsp cayenne pepper
1/2 tsp black pepper
salt, to taste
INSTRUCTIONS:
Heat coconut oil on medium high and add garlic, leek and onion and sauté until translucent.
Add chicken and “brown” it on high heat (a quick sear)
Remove from heat, decrease heat to medium and add paprika, cayenne, black pepper, return to heat and stir ingredients for 2 minutes
add tomatoes and cook until they soften and release moisture
add carrots, coconut cream/milk and water (meat is just barely covered by liquid)
simmer for 1.5 hours
add cabbage for final 20 minutes of stewing
salt to taste
Enjoy!