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How I Cured Morgellons
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12/12/2017 12:04:13 PM |
Easy and delicious!...I find that the dill, parsley, and vegetables help to add wonderful flavor, and counteract the spiciness of the dish, if you prefer less spicy. I also add cauliflower rice into stew, for extra flavor, or you can just serve stew over plain cauliflower rice, with other vegetables. * The key with cooking with cauliflower rice, is to make sure it's cooked to the point of being tender, but not mushy...it tastes just like authentic rice, if you just remember that one step! Ingredients: 3 tbsp olive oil 3 divided boneless skinless chicken breasts 2-3 bags of frozen riced cauliflower Other fresh or frozen vegetables, as desired (peas, broccoli, organic green beans, tomatoes, etc. all work well) Salt and freshly ground pepper 1 medium yellow onion, chopped (optional) 1/2 tsp garlic powder, or 4 cloves garlic, chopped 1 tbsp red (or yellow) curry powder, 1 tbsp garam masala (optional) 2 tsp cumin 1 tbsp ground dill 1 tbsp ground parsley 1 tsp ground coriander 3 cups chicken broth 4 tablespoons of butter 3/4 cup tomato puree 1/2 cup coconut cream or plain coconut milk Fresh parsley, for garnish Directions: Heat two tablespoons of olive oil in a cooking pan, over medium heat. Generously season the chicken with salt and pepper and place into the pan. Brown on each side for 4-5 minutes. Transfer to a medium sized cooking pot. Heat the remaining tablespoon of oil and add the onion and garlic. Sauté for 6-8 minutes until soft. Add a tablespoon of the tomato puree, along with the curry and other spices. Stir to combine, cooking for an additional 3-4 minutes. Add the chicken, chicken broth, and remaining tomato puree to the pot. Add the remaining ingredients. Bring to a boil, then reduce the heat and simmer for 20-40 minutes (or longer, if desired), until chicken is no longer pink in the center, and the juices run clear. Remove chicken to a plate, and cut or pull into shredded pieces. Continue to simmer, if needed, until the sauce is thick, stirring occasionally. Follow package directions for boiling the Cauliflower rice. Add other vegetables. Add cauliflower rice, for the last fifteen minutes of cooking (or serve chicken mixture over the plain rice). Serve warm. Season with salt and pepper to taste. | ||||||
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