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Ingredients
- Middle Eastern Chicken:
- 2 lbs chicken thighs, skinned.
- 2 cups chicken broth (home-made or organic GF)
- 2 tbsp coconut oil.
- 1 small onion, chopped *optional.
- 5 cloves garlic, minced.
- 2 tbsp fresh lime juice.
- 2 medium carrots, sliced.
- 2 ribs celery, sliced
- 1 (14 ounce) can artichoke hearts, drained.
- 1/4 cup raisins, golden are best * optional, omit for an even lower carb count.
- Cinnamon Lime Sauce:
- 2 tbsp fresh lime juice.
- 1 tsp coriander.
- 1 tsp sea salt.
- 1/2 tsp ground cinnamon.
- 1/2 tsp ginger.
- 1/2 tsp turmeric.
- 1/2 tsp pepper.
- 1/4 tsp nutmeg.
Preparation
Step 1
In medium bowl, mix all cinnamon lime sauce ingredients together.
Place chicken in a large baking dish and spread sauce over chicken.
Cover dish and refrigerate for at least 25 minutes or more.
In a large stock pot, add coconut oil and heat on medium high. Add chicken and cook for 5 minutes. Turn chicken and Add onions and garlic. Stir as chicken browns for another 5 minutes.
Pour chicken broth and lime juice over chicken and stir to loosen pan drippings.
Add carrots and celery to pot and bring to a boil. Cover pot and lower heat and simmer for 20 minutes.
Add artichokes and optional raisins and stir. Cover and simmer for 5 minutes more.
Remove chicken and veggies with slotted spoon. Then spoon sauce in pot over the top of chicken and veggies.