Chicken Tinola
From ‘The Art of Eating Well’ by Jasmine and Melissa Helmsley
Courses
Lunch, Main
Servings
Prep Time
6
20
minutes
Cook Time
50
minutes
Servings
Prep Time
6
20
minutes
Cook Time
50
minutes
Ingredients
2
tbsp ghee or coconut oil
3
large onions
diced
8
Garlic cloves
diced
thumb-sized peice of ginger
diced or grated
1
large chicken or 6 large chicken thighs
6
large carrots
chopped
2
ltrs
bone broth or water
3
large courgettes
chopped
1
large green or white cabbage
shredded
sea salt and black or white pepper
4
tbsp tamari
4
tbsp lemon juice
pinch
of white or black pepper
Instructions
Gently sauté the onion, garlic and ginger in the ghee until soft, in a saucepan large enough to fit your chicken in
Add the chicken and carrot and poor over the bone broth, cover and simmer for 30 mins or until the chicken is cooked through
Remove the cooked chicken from the pan and add the courgette for 10 mins
Meanwhile shred the chicken into large pieces and return to the pan
Stir through the cabbage and turn off the heat
Mix the ingredients for the dressing and add a teaspoon or so to each bowl