Showing posts with label stew. Show all posts
Showing posts with label stew. Show all posts

Saturday, November 16, 2013

Recipe: West African Chicken Stew from Well Fed 2

Now that winter is creeping in, I'm wanting hearty, warm meals more often.

This recipe is adapted from Well Fed 2 by Melissa Joulwan.  I am slowly cooking my way through this book, as I did with the original Well Fed, hands down my most used cookbook.

This recipe didn't disappoint.  It will likely become a staple in our home, especially during our cold Canadian winters.

You'll need:

1/2 tbsp coconut oil
1 lb boneless, skinless chicken thighs (I used a mix of thighs and breasts)
salt and pepper
1 medium onion, chopped
1 - inch piece fresh ginger, grated
3 cloves garlic, minced
1/2 tbsp ground coriander
1/2 tsp cayenne pepper
1 bay leaf
1 - 28oz can diced tomatoes (the original recipe calls for 1 cup crushed tomatoes.  I misread. Whoops!)
1/4 cup water
1/4 cup sunflower seed butter (I use sunbutter with the green label, no sugar added)
1/4 tsp vanilla extract
fresh parsley for garnish





Sprinkle the chicken with salt and pepper.  Heat a large pot over medium high heat.  Add coconut oil and allow to melt.  Add the chicken in a single layer and allow to brown well on both sides, about 10 minutes.  Remove the chicken to a bowl to catch the juices.












In the same pot, cook the onions and ginger until soft, about 5-7 minutes.
















Add the garlic, coriander, cayenne and bay leaf.  Cook until fragrant, about 30 seconds.











Add the tomatoes and water, stirring to combine.













Nestle the chicken into the sauce, along with any juices it released.  Increase the heat and bring the pot to a boil, then reduce to a simmer and cook, covered for 30 minutes.












Remove the chicken from the pot.  Break the chicken into large pieces with the side of a wooden spoon.  Add the sunflower seed butter and vanilla to the pot and mix to combine.  Return the chicken to the pot and cover.  Heat through, about 5 minutes.










Serve sprinkled with parsley (and sunflower seeds if you have them on hand).











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Wednesday, October 9, 2013

Recipe - Broc-cauli Stew from Practical Paleo

We're pretty lucky, our kid loves anything with broccoli in it.  This 'green soup' was a huge hit here tonight with adults and child.  This stew is perfect for your Whole30, or every day meals.



You'll need:
4 cups cauliflower, chopped and steamed
4 cups broccoli, chopped and steamed
2 cups chicken broth
1 head of roasted garlic
Salt and Pepper, to taste
4 slices of bacon, chopped and cooked until crisp (if desired. trust me, you desire)

Roast your garlic:
- Preheat your oven to 375*.
- Cut the top off of a head of garlic.
- Place in tin foil.
- Drizzle with olive or coconut oil.
- Wrap in the foil and roast for 45 minutes.







Steam your broccoli and cauliflower while your garlic is roasting.










Working in batches, using your blender, puree the broccoli and cauliflower with some broth.













Add the roasted garlic into one of the batches.











Put the soup back into a large pot and combine all the batches.  Heat until warm.  Add more broth if you prefer your stew to have a thinner consistency.  Season with salt and pepper.












Serve in bowls and top with bacon.











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