- 1 fresh organic or hormone free chicken, cut into 8
- 1 small knob fresh turmeric, sliced finely
- 4 garlic cloves, sliced finely
- 1 small red chilli diced small (remove seeds if you don’t like too much heat)
- 1 small knob ginger, sliced finely (don’t worry too much about peeling the skin unless its not organic ginger)
- 1 litre free range chicken stock (e.g. Pacific brand)
- 1/3 cup tamari (wheat free soy sauce)
- 2 tbsp Shaoxing wine
- 2 carrots, peeled and cut into 6
- 1/2 bunch kale, roughly chopped
- 2 fresh limes, juiced
- A small portion of dried seaweed such as Kombu, Wakame or Nori (this helps the proteins to break down and is a good source of iodine)
- 1 packet fresh shitake mushrooms, sliced finely
1. Heat a heavy based pot to medium heat and add 1-2 tbsp coconut oil. Brown the skin off the chicken until brown. Put onto paper towel to drain.
2. In the same pan add the ginger, onion, garlic, turmeric and chilli and saute for 3-4 minutes.
3. Deglaze the pan with the shaoxing wine, stirring to lift up all the flavour.
4. Add chicken back in, then gently pour in stock. Add shiitake mushrooms and half of the seaweed and bring to the boil, then reduce to a simmer and cover.
5. Cook for 2 hours.
6. Put on your rice with the remaining half of the seaweed.
7. At the 2 hour point add the kale and carrot and cook for a further 20 minutes. (You do this so the vegetables are fresh and crisp). You can go through and pull out the bones if you wish. Taste and season accordingly.
8. Serve with rice and enjoy! There should be enough for leftovers and this should freeze well.
This is great for immunity and warding off colds and flu. You can cook this once a week as it gets colder.
I leave the skin on the chicken for flavour, but will remove it before serving. Remember that we need certain amounts of fat in our diet for a healthy metabolism, but it is processed carbohydrates which are the baddies.
Garlic, ginger, turmeric and chilli are great for the heart and circulation. You can add more or less chilli if you like. When you cut the fresh spices thinly you can eat them.
Turmeric is naturally bright yellow and will stain, so be careful it doesn’t come into contact with anything you can’t clean or don’t want yellow (i had yellow fingertips the next day after cooking this).