Anti-inflammatory dinner perfect with cauliflower rice and a side of veggies.
Ingredients
1/2 cup
Coconut milk
4 clove(s)
Garlic
(peeled, grated)
2 piece, 1-inch
Ginger root
(grated)
2 piece, 1-inch
Turmeric root
(grated)
1 small bird
Whole Chicken
(organic)
1 pinch
Sea salt
1 dash
Black pepper
2 stalk(s)
Green onion, scallion, ramp
(chopped, for garnish)
Instructions
To your slow cooker, add coconut milk, garlic, ginger, and turmeric. Mix together.
Season the chicken liberally with sea salt and pepper, making sure to season inside the cavity.
Place the bird in the slow cooker and spoon the coconut milk mixture over it.
Put on the lid and let it cook on high for 4 hours or low for 6-8 hours.
When the chicken is cooked, remove it from the slow cooker. Pull the meat off the bone, shred it and place it back in the slow cooker. Reserve the bones for stock.
Stir the meat around in the sauce. Taste and adjust seasoning as desired.
Serve over rice, mashed potatoes, cauliflower puree, or by itself with a side of green beans or broccoli. Garnish with green onions.
Notes:
Quick Tips
To make AIP friendly omit black pepper.
Never eat poultry that is raw, or not cooked through. The internal temperature of the chicken should be 165°F or 74°C degrees.
Nutritional Highlights
Chicken breast is high in lean protein, which helps to build muscle and boost metabolism.
Turmeric is has anti-inflammatory and antioxidant properties.
