Healing Turmeric Dish (Print Version)
# Ingredients:
01 -
1 medium onion, finely chopped.
02 -
1 large leek, sliced thin (use the white and light green parts).
03 -
3 large carrots, cut into rounds.
04 -
3 celery stalks, chopped.
05 -
3 cloves of garlic, minced.
06 -
¼ cup olive oil.
07 -
1 teaspoon poultry spice mix.
08 -
1 teaspoon ground turmeric.
09 -
6 cups of chicken stock.
10 -
1 can of coconut milk (13.5 oz).
11 -
1¼ pounds of chicken thighs or breasts.
12 -
1 bag frozen green peas (10 oz).
13 -
¼ cup chopped parsley, fresh.
14 -
½ teaspoon ground black pepper.
15 -
1½ teaspoons kosher-style salt.
# Instructions:
01 -
Warm up the oil in a big pot. Toss in onions, leeks, carrots, and celery with some salt. Stir and cook them until they turn soft and get a light golden color, roughly 15 minutes.
02 -
Add garlic, turmeric, and the poultry mix to the pot. Stir it all well, letting the aromas come out for 2-3 minutes.
03 -
Pour in your stock and the coconut milk next. Slip in the chicken, then let everything simmer nice and low. Put a lid on and cook for 15-20 minutes until the chicken is cooked all the way through.
04 -
Take the chicken out and shred it up. Pop it back into the pot along with the peas and parsley. Let it all cook another 5 minutes until the peas look fresh and green.
05 -
Taste, then add some salt and pepper if needed. Sprinkle extra parsley on top if that’s your thing!
# Notes:
01 -
Stays fresh in the fridge for about 5-6 days.
02 -
Can be frozen and kept for up to 4 months.
03 -
Reheat slowly so the coconut milk doesn’t separate.