|20 min||25 min||4|
|4 clove(s)||Garlic (minced)|
|681 gm||Chicken thighs, with skin|
|1 can(s) (14oz)||Diced tomatoes, canned|
|2 cup||Leek (sliced)|
|1 cup||Bone broth, Organic (can replace with organic boxed beef broth)|
|1 medium (11.5cm long)||Banana pepper (sliced)|
|1 medium||Carrots (sliced)|
|1 tbsp||Coconut oil|
|2 tsp||Turmeric, powder|
|1 tsp||Cinnamon (ground)|
|1 tsp||Cumin (ground)|
|1/2 tbsp||Kelp (kombu, tangle) seaweed, raw (powdered organic kelp)|
|1/2 tsp||Sea salt|
|4 cup||Green/yellow string beans, raw (can also use asparagus)|
|2 cup||Cilantro (coriander) (separate stems from leaves)|
1. Mince garlic and let sit for 15 minutes prior to use to allow sulfur to stabilize.
2. Heat a large skillet over medium heat and add garlic, chicken, tomatoes, leeks, bone broth, pepper, carrot, coconut oil, turmeric, cinnamon, cumin, kelp powder and salt.
3. Simmer for 15 minutes.
4. Add green beans or asparagus and chopped cilantro stems to the skillet and simmer for another 5 minutes. Stir in chopped cilantro leaves just prior to serving.
is a great source of lean protein which aids in muscle growth and repair!