Chicken Stew with Coconut Cream and Thai-style Seasoning

This recipe is a favorite with even picky eaters I know and takes into account two of my favorite kitchen time-saving tips. One pot meals are easy and quick to throw together, and this one uses the leftover meat from the roast chicken you served last night or the night before.

It packs in anti-inflammatory ginger and coriander, healthy coconut oil, beneficial bacteria of miso, and lot of vitamins and minerals from the veggies and broth. Miso and lime juice are added at the end after the dish has cooled somewhat, so that the beneficial bacteria stays alive and the vitamin C remains intact. This is a mildly flavored dish. For those who want a more spicy stew, serve with red pepper flakes or Asian chili paste.

2 T. unrefined coconut oil
2 leeks or one onion sliced thinly
3 cloves of garlic, minced
3 T. grated fresh ginger
2 t. ground coriander seeds
1 t. ground cumin seeds
5 carrots sliced 1/4 “ thick
1 cup thinly sliced cabbage or bok choy
¾ lb or so of chopped cooked chicken (left over from a roast)
7 ounces organic coconut cream
or 14 ounces of 100 percent coconut milk * (If using coconut milk instead of cream use ½ cup less broth)
3 cups of chicken broth
3-1/2 T miso
juice of 1 large or 2 small limes
½ cup of chopped cilantro (for garnish)
chopped cashews (for garnish)

Heat coconut oil in a Dutch oven over medium heat. Add leeks, garlic, and salt.  Saute until softened. Add ginger, coriander, and cumin and about 1” of the chopped inner lemongrass stalk, and mix well. Add cabbage and carrots and sauté for 2 minutes. Add coconut cream and 2-1/2 cups of the chicken broth (or coconut milk with 2 cups of broth). Cover the pot and lower heat to simmer for 5 minutes. Add chicken and simmer for another 5 minutes. Meanwhile, mix ½ cup broth with the miso paste and mix until smooth. Remove chicken and vegetable mixture from heat and let sit with lid off for 10 minutes or until temperature is less than 110 degrees. Add fresh lime juice and miso mixture. Serve with garnishes in a bowl by itself or with rice, millet or quinoa.

*Native Forest brand in the can is BPA free and there are other brands without additives in packages. I try to avoid the processed, packaged coconut milks with all the additives and synthetic vitamin additions.ImageBy Drmarathe via Wikimedia Commons

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