ANTI-INFLAMMATORY TURMERIC CHICKEN STEW

30 mins
Serves 1
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Directions

  1. 1Heat 2 tablespoons of avocado oil in a large Dutch oven over medium heat. Add the chicken and cook for 4-5 minutes, tossing infrequently. Remove the chicken from the dutch oven and set aside.
  2. 2Heat 2 tablespoons of avocado oil in a large Dutch oven over medium heat. Add the chicken and cook for 4-5 minutes, tossing infrequently. Remove the chicken from the dutch oven and set aside.
  3. 3Heat 2 tablespoons of avocado oil in a large Dutch oven over medium heat. Add the chicken and cook for 4-5 minutes, tossing infrequently. Remove the chicken from the dutch oven and set aside.
  4. 4Drizzle in a bit more avocado oil if needed and add the sweet potatoes, onion, carrot, and celery to the same pot. Stir to coat the veggies with oil, and sauté for 4-5 minutes, stirring occasionally, until the vegetables start to soften.
  5. 5Drizzle in a bit more avocado oil if needed and add the sweet potatoes, onion, carrot, and celery to the same pot. Stir to coat the veggies with oil, and sauté for 4-5 minutes, stirring occasionally, until the vegetables start to soften.
  6. 6Drizzle in a bit more avocado oil if needed and add the sweet potatoes, onion, carrot, and celery to the same pot. Stir to coat the veggies with oil, and sauté for 4-5 minutes, stirring occasionally, until the vegetables start to soften.
  7. 7Add the minced garlic, ginger, turmeric, cumin, and coriander. Stir and cook for 1-2 minutes until fragrant. Return the chicken to the pot and season with salt and pepper.
  8. 8Add the minced garlic, ginger, turmeric, cumin, and coriander. Stir and cook for 1-2 minutes until fragrant. Return the chicken to the pot and season with salt and pepper.
  9. 9Add the minced garlic, ginger, turmeric, cumin, and coriander. Stir and cook for 1-2 minutes until fragrant. Return the chicken to the pot and season with salt and pepper.
  10. 10Pour the coconut milk and 3/4 of the chicken broth into the pot. Make a slurry with the remaining arrowroot starch by mixing the starch into the remaining bone broth until there are no lumps. Pour the slurry into the pot. Stir to combine. Add the bay leaf.
  11. 11Pour the coconut milk and 3/4 of the chicken broth into the pot. Make a slurry with the remaining arrowroot starch by mixing the starch into the remaining bone broth until there are no lumps. Pour the slurry into the pot. Stir to combine. Add the bay leaf.
  12. 12Pour the coconut milk and 3/4 of the chicken broth into the pot. Make a slurry with the remaining arrowroot starch by mixing the starch into the remaining bone broth until there are no lumps. Pour the slurry into the pot. Stir to combine. Add the bay leaf.
  13. 13Bring to a boil, then reduce to a low simmer. Cover and cook for 30 minutes, stirring occasionally.
  14. 14Bring to a boil, then reduce to a low simmer. Cover and cook for 30 minutes, stirring occasionally.
  15. 15Bring to a boil, then reduce to a low simmer. Cover and cook for 30 minutes, stirring occasionally.
  16. 16Once the stew has finished cooking, turn off the heat. Stir in the chopped spinach and 1 tablespoon of apple cider vinegar. Remove the bay leaf, and taste for seasoning.
  17. 17Once the stew has finished cooking, turn off the heat. Stir in the chopped spinach and 1 tablespoon of apple cider vinegar. Remove the bay leaf, and taste for seasoning.
  18. 18Once the stew has finished cooking, turn off the heat. Stir in the chopped spinach and 1 tablespoon of apple cider vinegar. Remove the bay leaf, and taste for seasoning.
  19. 19Serve in bowls with fresh cilantro on top.
  20. 20Serve in bowls with fresh cilantro on top.
  21. 21Serve in bowls with fresh cilantro on top.

Ingredients

  • 3 boneless, skinless chicken breasts, cut into bite-sized chunks
  • 3 boneless, skinless chicken breasts, cut into bite-sized chunks
  • 3 boneless, skinless chicken breasts, cut into bite-sized chunks
  • 2 tablespoons avocado oil
  • 2 tablespoons avocado oil
  • 2 tablespoons avocado oil
  • 2 sweet potatoes, peeled and cut into 1” cubes
  • 2 sweet potatoes, peeled and cut into 1” cubes
  • 2 sweet potatoes, peeled and cut into 1” cubes
  • 1 medium onion, diced
  • 1 medium onion, diced
  • 1 medium onion, diced
  • 1 medium carrot, diced
  • 1 medium carrot, diced
  • 1 medium carrot, diced
  • 1 celery stalk, diced
  • 1 celery stalk, diced
  • 1 celery stalk, diced
  • 4 cloves garlic, minced
  • 4 cloves garlic, minced
  • 4 cloves garlic, minced
  • 1 inch knob ginger, minced
  • 1 inch knob ginger, minced
  • 1 inch knob ginger, minced
  • 2 teaspoons turmeric
  • 2 teaspoons turmeric
  • 2 teaspoons turmeric
  • 0.5 teaspoon cumin
  • 0.5 teaspoon cumin
  • 0.5 teaspoon cumin
  • 0.5 teaspoon ground coriander
  • 0.5 teaspoon ground coriander
  • 0.5 teaspoon ground coriander
  • 1 bay leaf
  • 1 bay leaf
  • 1 bay leaf
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 0.5 teaspoon ground black pepper
  • 0.5 teaspoon ground black pepper
  • 0.5 teaspoon ground black pepper
  • 2 cups chicken bone broth
  • 2 cups chicken bone broth
  • 2 cups chicken bone broth
  • 2 tablespoons arrowroot starch
  • 2 tablespoons arrowroot starch
  • 2 tablespoons arrowroot starch
  • 1 can (13.5 oz) full-fat coconut milk
  • 1 can (13.5 oz) full-fat coconut milk
  • 1 can (13.5 oz) full-fat coconut milk
  • 2 cups baby spinach, roughly chopped
  • 2 cups baby spinach, roughly chopped
  • 2 cups baby spinach, roughly chopped
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon apple cider vinegar
  • Fresh cilantro
  • Fresh cilantro
  • Fresh cilantro

Equipment

large Dutch ovenknifecutting boardspoonmeasuring cupmeasuring spoon

Tips

  • Anti-inflammatory ingredients like turmeric, ginger, and garlic are ideal for promoting healthy, glowing skin and general well-being, lowering the risk of disease, improving cognitive function, and slowing aging.