MO­ROC­CAN CHICKEN STEW

Oxygen - - Kick-Starter -

MAKES 4 Serv­ings TAKES 30 Min­utes

Turmeric con­tains cur­cumin, which has been shown to be anti-in­flam­ma­tory, and ac­cord­ing to a study pub­lished in Planta Med­ica, black pep­per can help your body bet­ter ab­sorb cur­cumin by up to 2,000 per­cent! Pars­ley is also re­puted to detox­ify the sys­tem of heavy met­als. IN­GRE­DI­ENTS

¼ cup co­conut oil 16 oz skin­less, bone­less chicken

breasts, diced 2 medium yel­low onions, diced 1 tsp turmeric ½ tsp cin­na­mon ½ tsp car­damom ¼ cayenne pep­per 1 tsp sea salt 3 large toma­toes, diced ½ cup pars­ley, finely chopped

and di­vided 2 tbsp raw honey 1⁄3 cup or­ganic raisins, no

sugar added black pep­per, to taste

DIREC­TIONS Heat co­conut oil in a large pot over medium heat. Add chicken, onions, turmeric, cin­na­mon, car­damom, cayenne, salt and pep­per (to taste). Cook 15 min­utes, stir­ring oc­ca­sion­ally. Stir in toma­toes, ¼ cup pars­ley, honey and raisins. Cover and cook an­other 15 min­utes, or un­til chicken is cooked through and sauce is thick. Di­vide into bowls and gar­nish with re­main­ing pars­ley. Nutri­tion Facts (per serv­ing): calo­ries 406, fat 17 g, carbs 29 g, fiber 4 g, sugar 22 g, protein 37 g, sodium 694 mg

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