Making the Quick Coconut Chicken Stew
For those of you that have a hard time finding the time to cook here is a quick recipe that is hearty and delicious in 30 minutes or less. If you haven’t tried it yet there is something magical about the combination of Turmeric and Coconut Milk. You can get creative and add hot peppers to this if you like to make it spicy and plan to make extra cause the leftovers tastes amazing too!
Ingredients:
2 Pastured Chicken Breasts
1 Onion
1 Yellow Pepper
1 White Sweet Potato
1 Small Zucchini
2 Cups Fresh Spinach
Handful Fresh Basil
Handful Fresh Italian Parsley
1 Lemon
1 Can Full Fat Coconut Milk
1 Tbsp Coconut Oil or better yet Coconut Butter Ghee
1 Tbsp Extra Virgin Olive Oil
Seasonings:
1 Tbsp Turmeric
2 tsp Dried Oregano
2 tsp Dried Garlic
2 tsp Dried Oregano
Sea Salt
Black Pepper
Process:
1.Peel and Cube up Sweet Potato then place in a vegetable steamer to cook
2.Cube up the 2 Chicken Breasts combine with all the seasonings in small bowl and 1 Tbsp Extra Virgin Olive Oil
3. Chop Onions, Zucchini and Pepper into similar sized cubes
4. In a medium sized heavy pot saute the onions in Coconut Oil on medium heat for about 2 minutes
4. Add seasoned chicken and lightly sear the chicken on all sides about 3 minutes
5. Add Chopped Peppers and Zucchini Saute for 2 minutes
6. Add Fresh Chopped Parsley and Basil and 2 cups of Fresh Spinach mix into the meat and vegetables
7. Add Coconut Milk and bring to a boil
8. Add Steamed Sweet Potato Cubes and turn heat down to allow stew to simmer for an additional 5 minutes
9. Season with addition Sea Salt and Black Pepper to you preference
10. Serve and enjoy! This recipe will also taste great as leftovers.
Good stew and easy. I didn't have the fresh herbs but used chili flakes to add some spice.