Love Ya Guts Turmeric & Chicken Broth
300g organic chicken breast, slice the breast in half to make it thinner and quicker to cook
1 can full fat organic coconut milk (400ml)
2 tbsp freshly grated ginger (about 3 inch piece)
3 garlic cloves, grated Zest of one lime
1 red chilli, deseeded and finely sliced (optional) 1 bunch shallots, green part sliced finely (save a handful for garnish)
1 tbsp extra virgin olive oil
1 tbsp turmeric
1 tbsp organic miso paste
1 tsp LYG grass fed gelatin https://www.loveyagutsbox.com/products/grass-fed-gelatin
Pepper ½ broccoli, florets removed
1 red capsicum, deseeded and sliced
1 tbsp Extra virgin olive oil
1 cup quinoa to serve
Preheat oven to 200 degrees,
Prepare broccoli and capsicum and toss through the olive oil. Bake in the oven for 20 minutes.
While the vegetables are roasting, heat the olive oil in a deep saucepan over medium heat.
Add sliced shallots & chilli, grated ginger & garlic and turmeric to fry off for 3-5 mins until fragrant.
Pour over the coconut milk and add 1 cup of filtered water.
Bring to the boil, then turn down to simmer. Cook the quinoa as per packet instructions. Add the chicken breast in the coconut liquid and poach for 10-12 minutes.
Make sure the chicken is covered or if not keep rotating it so it cooks the entire way through. Towards the end of the 10-12 minutes, scoop a ladle of the coconut liquid into a cup and add the miso to it, mix the miso through this coconut liquid and then pour back into the saucepan.
Make sure it is completely mixed through. When cooked, take the chicken out of the poaching coconut liquid to cool slightly and then pull apart.
To serve, scoop a big spoonful of quinoa into your bowl, place the pulled chicken and roasted vegetables on top and then pour over your coconut broth.
Garnish with fresh coriander and sliced shallots.