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SERVES: 4 | ACTIVE TIME: 20 MIN
INGREDIENTS
- 1 Tbsp coconut oil
- 1 lb organic, pastured, boneless, skinless chicken thighs
- 1 large yellow onion
- 6 garlic cloves, minced
- ~2” fresh ginger, peeled and minced
- 1 Tbsp ground turmeric
- 1 tsp ground cumin
- 1 tsp paprika
- 1/2 tsp ground cinnamon
- 1/2 tsp salt
- 1 Tbsp peanut or almond butter
- 1 (15 oz) can coconut milk
- 4 cups chicken bone broth
- 1 red pepper
- 2 spiralized sweet potatoes
Garnish: Fresh green onion + fresh basil or cilantro, lime juice and hot sauce
PREPARATION
- Heat coconut oil in a large soup pot over medium-high heat. Toss in garlic and ginger. Sauté for ~3-5 minutes until softened. Next turn off heat, then stir in turmeric, cumin, cinnamon, paprika and salt.
- Add in coconut milk, almond or peanut butter, broth and chicken thighs. Stir well then bring to a boil. Make sure chicken thighs are covered by liquid. Turn down to medium low and simmer uncovered for ~30 minutes or until chicken is fully cooked.
- Once chicken is cooked, remove with a slotted spoon and transfer to a cutting board to shred with two forks.
- Add shredded chicken back to pot then stir in sweet potato noodles and diced red bell pepper. Simmer for about 5-10 more minutes, until noodles are soft, but still al-dente. Taste and adjust seasoning as needed.
- Serve with fresh green onion, basil or cilantro, a spritz of lime juice and hot sauce to taste.
