Chicken Tinola
From ‘The Art of Eating Well’ by Jasmine and Melissa Helmsley
Servings Prep Time
6 20minutes
Cook Time
50minutes
Servings Prep Time
6 20minutes
Cook Time
50minutes
Instructions
  1. Gently sauté the onion, garlic and ginger in the ghee until soft, in a saucepan large enough to fit your chicken in
  2. Add the chicken and carrot and poor over the bone broth, cover and simmer for 30 mins or until the chicken is cooked through
  3. Remove the cooked chicken from the pan and add the courgette for 10 mins
  4. Meanwhile shred the chicken into large pieces and return to the pan
  5. Stir through the cabbage and turn off the heat
  6. Mix the ingredients for the dressing and add a teaspoon or so to each bowl