Ingredients:

  • 2 tbsp Extra virgin coconut oil
  • 1 large Yellow onion
  • 3 cloves Garlic
  • 3 tbsp Fresh ginger
  • 1.5 tbsp Ground turmeric
  • 1 tsp Freshly cracked black pepper
  • 1 lb Chicken breast
  • 3 large Carrots
  • 1 large Sweet potato
  • 4 cups Low sodium bone broth
  • 1 can Full fat coconut milk
  • 1 tsp Sea salt
  • 1 tbsp Fresh lemon juice

Instructions:

  1. Melt the coconut oil in a large pot over medium heat. Note: This creates the fatty base needed for the spices.
  2. Sauté the yellow onion until translucent and starting to gold, about 5 minutes.
  3. Stir in the garlic, fresh ginger, and ground turmeric. Note: Sizzling the turmeric in oil blooms the flavor.
  4. Add the sliced chicken breast and black pepper.
  5. Cook the chicken for 3 minutes until the exterior is white and opaque.
  6. Toss in the carrots and sweet potato cubes, stirring to coat them in the golden oil.
  7. Pour in the bone broth and bring the mixture to a gentle boil.
  8. Simmer on low heat for 15 minutes until sweet potatoes are tender when pierced.
  9. Stir in the coconut milk and sea salt, heating through for another 2 minutes.
  10. Finish with fresh lemon juice just before serving. Note: The acid brightens the heavy coconut fats.