This was a “surprise” that it actually tasted delicious, I threw random things together and thought it would be average at best. Trav says it’s the best thing I have ever cooked…. Not that reliable, he says that at least once a week, and often about things I don’t find that impressive. Regardless, it turned out to be pretty tasty so here it is.
Turmeric contains curcumin, a powerful antioxidant, anti-inflammatory, antibacterial, stomach-soothing and also has liver and heart protecting effects. Turmeric has been shown to reduce joint pain and inflammation and assist in protecting our liver agains toxins like alcohol- somewhat essential this time of year. Paprika contains loads of vitamin C, it contains an antibacterial protein that has been found to naturally control certain bacteria, it can also help improve circulation and normalize blood pressure!
1kg chicken thighs, chopped into big chunks
1 tbs ground turmeric
1 tbs smoked paprika
3 cloves garlic, crushed
1 long red chilli, deseeded and finely chopped
1/2 cup Chicken Stock
2 cups almond milk
1 tbs coconut oil
1/4 cup parsley, finely chopped
You can do this in your slow cooker, in a crockpot or just use a frypan and a baking dish like I did. Preheat your oven to 150C. Heat the oil in your fry pan or crockpot, add chilli, garlic, turmeric & paprika and cook until it is fragrant and chilli is soft. Add chicken thighs and brown the outside. Add stock and almond milk (liquid should be covering the chicken, if not, add some extra almond milk) and bring to the boil. Reduce heat and allow to simmer for 15 mins. If you are using a frypan, now transfer the contents to a baking dish, ensuring it allows the chicken to be covered with the liquid. Pop it in the oven for about 2 hrs uncovered. The liquid will reduce and become thick, the chicken will be so tender it just falls apart. OMG yum! Sprinkle with parsley and eat it! I served mine on a bed of rocket with a side of broccoli & beans. Some Cauliflower Rice would be delicious with this too!