Turmeric & coconut chicken stew

Ingredients

Serves 4

1 tbsp of coconut oil
Salt and pepper to taste
1 onion, diced
4 garlic cloves, minced
1 small thumb of fresh ginger, peeled and minced
10 medium shiitake mushrooms
2 tsp of ground turmeric
1 tsp of chili flakes
4 free range chicken breasts
2 cans of full fat coconut milk (400g x2)
1 and 1/2 cup of chicken bone broth
10 leaves of cavolo nero
1 lime
Handful of chopped coriander
1 small red chili, sliced (optional - will add more heat)

Instructions

1) Heat one tbsp of coconut oil in a large pot (or dutchoven) over medium heat. Add onions, garlic and ginger. Season with salt and pepper and stir for about 3mins. Add mushrooms and cook, stirring occasionally until onions and mushrooms start getting softer (about 5 mins).

2) Stir in turmeric and chili flakes, then add the chicken breast. Give everything a good stir so that the chicken is well coated, and season with salt and pepper. Pour in the coconut milk and chicken bone broth. Cover the pot, bring to a boil, then reduce heat and simmer for 20 mins.

3) Uncover the pot and remove the chicken breasts onto a plate. Shred the breasts with two forks, and place back the shredded chicken into the pot. Let simmer uncovered for 5 mins, then add the cavolo nero, stir, and simmer for another 5 mins. Top the stew with lime juice, coriander and optional red chili.