A simple stew to help your immune system usher in the autumn. The beta carotene (antioxidants) from sweet potatoes combine with the wholesome base of chicken stock and the warming action of ginger, to give you a hardy, warming stew to enjoy for dinner, or as left overs for the next day.
This recipe is a sample of what is offered in our BRAND NEW 21 Day Elimination Diet program. For full program details and an individualized autumn health program, please feel free to call in and book an appointment. We would be happy to help you build a plan for a healthier (and tastier) fall season! Enjoy!
INGREDIENTS:
| 2 onions, chopped
2 carrot, chopped 2 celery stalk, chopped 4 cloves garlic, minced 3 T ginger, minced 6 c sweet potatoes 6 c kale, stems removed, sliced ½ c almond butter 2 L chicken stock (see instructions on how to make stock, below) 3 c chicken leg meat (from stock, see below) ½ t cayenne (if desired) salt & pepper |
CHICKEN BROTH INSTRUCTIONS (3 hours on stove top, or 45 minutes in a pressure cooker)
(you can make this stock anytime before making this recipe, or you can do it all at once).
6 whole chicken legs
1 onion, quartered
1 carrot, diced
1 celery stalk, diced
2 cloves garlic
1 t black peppercorns
2 bay leaves
2.5 L water
Put all ingredients in a large pot and simmer for 3 hours. Keep the lid on, but slightly ajar.
Strain the stock with a mesh strainer or a colander.
Put meat aside for stew, or for other dishes later in the week.
You should finish with about 2 L of stock.
STEW INSTRUCTIONS:
| In a large pot, saute onions for 5 mins on medium heat.
Then saute carrots, celery, and garlic for another 5 mins. Add yams and chicken stock, and simmer for 20 mins, or until sweet potatoes are cooked through. Add pulled chicken meat, cayenne, salt & pepper, and simmer for 2 mins. Take off heat and stir in the almond butter.
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