Nutritional Wisdom with Carly Pollack

Mulligatawny Stew

Well Fed 2

Ingredients
1/2 lb boneless, skinless chicken thighs
sea salt, to taste
black pepper, to taste
1 tbsp coconut oil
1/2 medium onion, diced
1 medium carrot, cut into rounds
1 stalk celery, diced
1/2 medium apple, diced
1/4 cup unsweetened coconut flakes
1 clove garlic, minced
1/4 tbsp arrowroot powder
1/4 tbsp curry powder
1 pinch cayenne pepper
1/8 tsp allspice
1 bay leaf
1 cup chicken broth
1/2 cup filtered water
1/4 cup coconut milk (canned)
1 tbsp fresh parsley, chopped
1/2 cup almonds, chopped
1/2 head cauliflower
1 cup okra, roasted

Directions
Preheat oven to 375 degrees. Cut cauliflower into florets and place in a food processor. Pulse until a rice-like consistency is reached. Drizzle with oil and toss to combine. Line a baking sheet with parchment paper and spread the cauliflower rice into an even layer. Bake for 15 to 20 minutes or until cauliflower is starting to turn brown. Sprinkle the chicken with salt and pepper. Heat a large, deep pot over medium-high heat, then add coconut oil and allow to melt. Add the chicken in a single layer and brown until a golden crust forms, about 6 minutes per side. Remove cooked chicken to a bowl to catch the juices. Add coconut oil to the pot. Add onions, carrots, celery, apples, coconut flakes and garlic. Saute' for 7 to 10 minutes, scraping up any brown bits stuck to the bottom of the pot. In a small bowl, mix the arrowroot or coriander, curry powder, salt, chili powder, allspice, cayenne and bay leaf and add them to the pot. Stir-fry until the spices are fragrant, about 30 seconds. Add the broth and water to the pot and stir to combine. Nuzzle the chicken into the liquid and bring to a boil. Reduce heat to simmer and cook, covered, for 45 minutes. Stir in the coconut milk and simmer, uncovered, for 10 more minutes. Serve with roasted okra on top of cauliflower rice and sprinkle with parsley and almonds.

Serving
2 Servings