An old classic which has been updated to suit those eating a gluten free diet. This is a great recipe to make in a slow cooker or in a big pot on the stove top.
6 free range/organic chicken thighs diced.
Coconut flour (to coat thighs)
1 generous tablespoon Coconut Oil
1.5 litres chicken broth/stock
4 Apricots finely diced
2 spring onions sliced (green sections)
¼ of a small pumpkin diced
½ cup organic shredded coconut
Ground black pepper and pink rock salt or celtic sea salt to taste
A small handful of fresh herbs diced such as parsley and mint
One cup of veggies diced such as capsicum, radish or carrot.
¼ cup black chia seeds
½ cup white quinoa (well rinsed)
1 cup diced beans (green or yellow).
Coat the chicken thighs in a generous amount of coconut flour. Brown in a pan with the coconut oil and then place in the hot pot and add the stock, apricots, spring onions, pumpkin, shredded coconut, ground black pepper, sea salt, herbs and vegetables. Let this cook for about 4 to 5 hours depending on whether you are using a hot pot or saucepan (which is hotter) and then add the chia seeds, quinoa and beans. Another thirty minutes to one hour of cooking and it will be ready to serve. If there is still a lot of liquid in it cook for a bit longer as this will also help the sweet flavour to develop from the apricots, pumpkin and coconut.
I hope you enjoy this casserole as much as l do.