Whole30 Turmeric and Coconut Chicken Stew (Edit recipe)

This rustic style turmeric and coconut chicken stew is packed with nutrients, whole-food collagen protein, and flavor! You can't beat that!

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	300
Fat:	14 g
Carbohydrates:	6 g
Protein:	42 g
Cholesterol:	0 g
Sodium:	234 mg
Fiber:	2 g
Sugars:	6 g
Calculated for total recipe.

by Bonafide Provisions

View original recipe

Serves: 4-6

Ingredients

1-2 Tbsp Coconut Oil, or ghee
1.5 lb Boneless Skinless Chicken Thigh
3 cups Chicken Bone Broth, (Bonafide Provisions Chicken Bone Broth)
1 Coconut Milk, (can compliant)
4 Carrots, peeled and chopped
3 Celery, stalks, chopped
1 Onion, large, diced
2 cloves Garlic, minced
.5 tsp Red Pepper Flakes
Salt and Pepper, (Celtic Sea Salt) to taste
.25 Tbsp Turmeric
Cilantro, fresh for garnish, Fresh

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Slow-cooker

Add all ingredients except for oil to the slow cooker and cook on low for 8 hours.
Once done, shred chicken in the slow-cooker or remove chicken, place and baking sheet and dice into bite sized pieces

Stove Top

Add oil to a Dutch oven over medium heat, then add chicken thighs and brown on both sides, approx. 3 minutes.
Add the 1 cup of the bone broth and use a wooden spoon to scrape the bits off the bottom on the pan.
Add the rest of the ingredients and bring to a boil. Once boiling, turn the heat down to low and let the stew simmer covered for 30 minutes.
Remove the chicken and either shred or dice into bite sized pieces. Add the chicken back to the soup and let it cook for 5 more minutes.
Serve on its own or over cauliflower rice.
Top with fresh cilantro