Coconut Chicken and Broccoli Stew

Prep Time: 
20 minutes
Number of Servings: 
6
Recipe Source: 

From Part-Time Paleo by Leanne Ely, CNC ($18, Plume Books, October 2014) www.savingdinner.com

Ingredients

  • 2 Tbsp coconut oil
  • 1 medium white onion, chopped
  • 3 lb boneless, skinless chicken breast halves, cubed
  • 1 tsp sea salt
  • 1½ Tbsp sweet curry powder
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon
  • 3 c chopped broccoli
  • 1 c raisins
  • 2 green apples, diced
  • 1 (14 oz) can unsweetened coconut milk
  • 2 c low-sodium chicken broth
  • 1 lime, juiced
  • 1 c unsweetened coconut cream
  • ½ c unsweetened toasted coconut flakes

Directions

  1. In a sauté pan, melt coconut oil over medium-high heat. Add onion and sauté until golden. 
  2. Transfer onion to a blender or food processor. Cool slightly. Purée until liquefied. 
  3. Place chicken in slow cooker. Sprinkle with salt, curry powder, ginger, and cinnamon. Thoroughly rub seasonings into meat. Add onion purée along with remaining ingredients and stir to blend well. 
  4. Cover and cook on Low for 7-8 hours or until chicken is fork-tender. 
  5. Serve with a sprinkle of toasted coconut. 
Nutrition Info: 

Per serving: 572 Calories, 57 g Protein, 36 g Carbohydrates, 6 g Fiber, 23 g Total fat (19 g sat, 2 g mono, 1 g poly), 572 mg Sodium, ★★★★★ Vitamin B3 (niacin), B6, Phosphorus, Selenium, ★★★★ Pantothenic acid, Copper, Manganese, ★★★ Vitamin B12, C, Magnesium, Zinc, ★★ Vitamin B1 (thiamine), B2 (riboflavin), Iron, Potassium