Serves 2
Prep time 15 minutes
Cooking time 30 minutes
Method:
Prep time 15 minutes
Cooking time 30 minutes
- 1 tsp coconut oil
- 3 cloves of garlic – roughly chopped
- 3 medium stalks celery – roughly chopped
- 1 medium onion – roughly chopped
- 300g skinless chicken breast
- 2 small sweet potatoes – cubed
- 2 medium carrots – cubes
- 1 medium courgette – cubes
- 4 cups chicken stock
- 1 medium red chilli – finely sliced
- 3 tbsp fresh coriander
- Freshly ground black pepper
Method:
- In a large saucepan heat coconut oil over a medium to high heat sweat the garlic, onion and celery until onion is soft and clear
- Remove saucepan from heat and suing either a hand blender or regular blender pulse the cooked onion mixture until smooth. Scrape mixture into a bowl and set aside
- Place the same sauce pan back on element and add the stock and chicken breast. Bring to the boil and cook for 10 minutes
- Add the sweet potato and carrots, reducing the heat to a simmer and cook for 5 minutes
- Add the courgette, chilli and half the fresh coriander and cook for a further 5 minutes
- Stir in the blended onion mixture and season with black pepper
- Reheat, serve and top with the remaining fresh coriander