Saturday, September 13, 2014

Turmeric coconut milk chicken stew

A couple of days ago, I picked up some organic turmeric powder at my herbal dispensary Gaia Gardens, more for anti-inflammatory purposes. I asked the sale clerk how is it different from the ones from the grocery store, she said "it's organic!" and let me smell the jar of spice. The aroma was intense and spoke for itself. I bought a small amount, enough to fill an old store bought spice bottle. A coconut milk turmeric stew came in mind for dinner so I gather my ingredients and put my food obsessed mind to work. I was happy with the finished meal but my family repeatedly complimented me for it. My husband said "This was the best meal you have made in a while." I don't blame him, since I am always tweaking my diet and the recent FODMAP watch list has really limited ingredients I can use to make the same flavorful meals I used to cook. Well, I am glad I have transitioned well into the AIP and low FODMAP way of cooking.

Tumeric Coconut Milk Chicken stew

  • 3 lbs chicken drumsticks
  • 3 stock Green onions, chopped ( option: you can use onions or garlic if you are not watching for FODMAPS)
  • 1 stock celery, chopped  
  • 3 carrots, peeled and cut into round 
  • 6 white mushrooms, quartered 
  • 2" peeled ginger root, smashed and thickly sliced
  • Sea salt to taste 
  • 3 tbsp EVOO 
  • 2 tsp organic turmeric powder
  • 1/2 can coconut cream  ( I uses the SAVOY brand)
  • Optional you can add hot peppers in the slow bake time if you aren't on AIP and love some heat 
  1. Rinses and dry chicken, add vegetables 
  2. Toss to coat with salt, pepper, turmeric and EVOO. 
  3. Baked in preheat oven 425F 30 mins. 
  4. Flip chicken half way of cooking time 
  5. Drop oven temperature to 325F, transfer chicken, vegetables and juice from cooking to Dutch oven, Stir in coconut milk and bake covered for 1 1/2 hrs. 

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