Slow-cooked comfort that does more.
This nourishing one-pot wonder is designed to work hard while you don’t. Infused with Natural Body Glue®, fresh turmeric, ginger and garlic, it delivers all the warming, immune-loving benefits your body craves—no fuss required. Throw it all in and come back to tender, pull-apart chicken and a flavour-packed broth that tastes as good as it feels.
Serves 4
DF | GF | RSF
Macros (per serve):
Protein: 35g
Carbohydrates: 9g
Fat: 28g
Sugar: 3g
Ingredients:
Chicken Maryland:
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1 tbsp extra virgin olive oil
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4 free-range chicken maryland, bone in & skin off
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2 tsp sea salt
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1 tsp black pepper
Broth:
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400ml coconut cream
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2 tbsp cajun powder
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1 tbsp dried thyme
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2 tsp sea salt
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½ tsp black pepper
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1 red onion, sliced
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6 cloves garlic, minced
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2 jalapeños, finely sliced
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1 tbsp freshly grated ginger
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1 tbsp freshly grated turmeric
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2 bay leaf
To serve:
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½ cup fresh coriander, roughly chopped
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½ cup fresh basil, roughly chopped
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⅓ cup Greek coconut yogurt
What to do:
1. In a large pan, heat olive oil over medium heat. Season the chicken maryland with sea salt and black pepper. Sear the chicken in the pan for 3–4 minutes per side until browned. Remove from heat and set aside.
2. In a slow cooker, combine coconut cream, 2 cups of boiling water, and Gevity Rx Natural Bone Broth Body Glue. Add the cajun powder, dried thyme, sea salt, and black pepper to the mixture. Stir to combine. Layer with red onion, garlic, jalapeños, ginger, turmeric, and bay leaves.
3. Nestle the seared chicken into the slow cooker and cover. Cook on low for 6–7 hours or on high for 3–4 hours until the chicken is tender and easily pulls apart.
4. Once cooked, remove the chicken from the slow cooker and shred it using two forks. Serve the shredded chicken with a scoop of the broth and top with fresh coriander, basil and a dollop of Greek coconut yogurt. Serve alongside cooked quinoa or brown rice (if desired).
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