Nutty Chicken Stew Recipe
Posted by Catherine Woodlock
It’s still January, which means it’s still national soup month!
In the winter months, we encourage our patients to eat warm soups and stews because they are more easily metabolized and processed by our digestive systems.
The cooking processes involved in creating soups and stews can be likened to pre-digestion. The longer cooking times enable ingredients to harmonize with one another, leading to more rich and complex flavours. This ultimately creates a finished product that is wonderfully comforting to the digestive system.
Nothing is more heartening on a crisp winter day than a warm bowl of soup on your table!
Enjoy the recipe!
NUTTY CHICKEN STEW
4 – 6 uncooked chicken legs with thighs attached – bone in
2 TBSP butter or avocado oil
1 TSP fresh grated ginger
4 garlic cloves crushed and diced
2 large red bell peppers chopped into bite-sized chunks
1 large or 2 small sweet potatoes, peeled and cut into one inch chunks
4 cups of chicken bone broth
1 daikon radish chopped into half inch chunks
1 large can of crushed tomatoes
1/2 cup almond butter (substitute for sunflower seed butter in case of nut allergy)
1 cup garbanzo beans, pre-soaked and cooked, drained and rinsed
1 splash of rice vinegar
1 TSP ground coriander
1/2 TSP ground cinnamon
1 TSP ground cumin
Sea salt and black pepper to taste
1/2 TSP chili powder (if heat is desired)
2 – 4 TBSP fresh cilantro chopped coarsely (depending on how much you like cilantro)
- Dry and salt the chicken pieces. Heat the fat in a large soup pot over medium-high heat. Once the pan is hot, brown the chicken pieces in batches so that you don’t crowd the pot. Once the chicken pieces are browned, set them aside.
- Sauté the onions and leeks in the same fat for a few minutes, until the onions are translucent, stirring often and scraping any browned bits off the bottom of the pot. Add half of the garlic and all of the ginger, sautéing and stirring until aromatic, about 1-2 minutes. Add half of the spices, stirring until aromatic for 1 minute. Add a splash of rice vinegar, stirring and scraping any browned bits off the bottom of the pot. (Any time the spices, garlic or onions are sticking to the bottom of the pot, a small splash of rice vinegar will help to lift stuck spicing from the bottom of the pot to reincorporate the delicious flavours.)
- Add the chicken, the bone broth, sweet potatoes, daikon radish, bell peppers, crushed tomatoes, almond butter, garbanzo beans and the remainder of the spices and garlic. Bring to a simmer and simmer for about 60 – 90 minutes, until the chicken meat falls easily off the bone and the sweet potatoes and daikon radish are tender.
- Remove the chicken pieces from the pot and allow them to cool slightly. Remove the meat from the bones and chop it into bite sized pieces. Discard the skin and bones while returning the meat to the pot.
- Adjust the seasoning with salt and black pepper. Stir in the cilantro and serve!
Do you have a favourite soup recipe?
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