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SPICY CILANTRO + TOMATO CHICKEN

February 6, 2017

 

Take these simple ingredients and throw them in your slow cooker before you leave for work and you'll come home to the a mouth watering and satisfying meal. You can also make this in a large pot if you ain't got a slow cooker.

 

I try to make meals that require less than 10 ingredients. When you notice more, its because I grabbed all the spices in my pantry and tossed them all in. If you don't have all the spices, don't worry - just add what you have or experiment! I have been known to throw cocoa powder/hot chocolate mix, beer, whisky and other random ingredients into my meals and crossing my fingers it tastes good. Most of the time it does! When it doesn't, then I don't share it with you (like the time I made zucchini chips and they took 40 hours and were soggy and or burnt and I should have just stuck with regular corn chips ha ha). 

 

Anywho. Just a side note on ayruvedic spices: turmeric, cumin, coriander, fennel, mint, black pepper, dried powdered ginger, cardamom, cinnamon, nutmeg and cayenne (to name a few). These spices have a medicinal effect on your digestive system and have been used for 1000's of years. Take care to note that some of these spices are best absorbed if cooked (with oil or coconut butter) or heated in a soup. Also remember that spices act like herbs as they work gently on your body and gradually increasing the benefits over time (and with you dangerous side effects). Resist the temptation to take your spices in pill form - instead ingest them as nature has intended and you will begin to see and feel the benefits.

 

INGREDIENTS

 

  • 4 chicken breasts, cubed

  • 4 large tomatoes, roughly chopped

  • 4 onions, roughly chopped

  • 4 cloves garlic, minced

  • 2 red chilies, diced (omit for children)

  • 1 bunch cilantro

  • 1 can coconut milk, reserve a little for topping

  • 1 lemon juiced

  • 1/2 cup chicken broth

  • 2 Tablespoon grated ginger (1 Tablespoon powder)

  • 1/2 tsp cumin

  • 1 teaspoon cinnamon

  • 1 teaspoon turmeric

  • 1 teaspoon cardamom

  • s+p to taste

  • quinoa

 

METHOD

 

1. Place all ingredients in a slow cooker and turn on low. Cook for 8 hours.

2. Taste and adjust the flavors before serving.

3. If you would like a thicker sauce, turn the slow cooker to high, remove the chicken and add 1 tablespoon of cornstarch to 1/4 cup of water and add to the sauce. Stir to combine and continue to stir for an extra 10

minutes to thicken.

4. Serve on a bed of quinoa and top with coconut milk or some Greek yogurt.

 

 

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Becky is studying Holistic Nutrition and is focusing her research on advancements in mental  health and sports. She lives in Canada with her husband and three children. Becky is the creator and owner of Fête Essential Oil Co as well as Muse Nutrition and is also a food & drink contributor to Khachilife, a fine lifestyles magazine.

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