Tag Archives: paleo casserole

Chicken and vegetable casserole

A heart warming dish to help the chills on those wintery days. Chicken thighs have a lovely density to them that works so well in a casserole. Apricot nectar provides a natural sweetness and imagine the joy to all in your home when presented with a home cooked meal at the end of a long day.

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Served here with a gorgeous vegetable stir fry.

Ingredients:

6 free range or organic chicken thighs

1 large onion diced

1/4 cup organic tomato paste

1/4 cup coconut flour

1/2 cup shredded coconut

1 can apricot nectar

1 litre of stock or filtered water.

One handful of flat leaf parsley finely chopped

Sea salt and black pepper to taste

Juice of one lime or lemon.

Veggies to suit your own tastes. I used two celery stalks finely chopped, 2 large carrots diced and 2 cups of chopped green beans.

Method:

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Let this cook for several hours.

Dice the chicken and fry off in a pan with oil (olive oil or coconut oil). When golden add the flour, coconut and tomato paste. Cook for a couple of minutes then add the rest of the ingredients. You can transfer this to a crock pot and place in the oven, use a slow cooker, a pot on the stove, or a fry pan with a lid as l did. Let this simmer for several hours and then serve with your favourite salad or vegetables. It will freeze well and can be eaten for several days if kept in a sealed container in the fridge.

Enjoy!

Have you listened to my Wellness Podcast?

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Apricot Chicken

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 and has the most delicious and sweet flavour.

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So delicious!

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Use a slow cooker, hot pot or large saucepan on the stove top.

Ingredients:

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).

Method:

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 and can share the recipe with your family and friends.