Every.single.week. I get a whole chicken in my organics delivery box. So every.single.week. I cook a whole chicken, and if I didn’t change it up often, my hubby would revolt. He’s a man who likes variety. But the good thing about chicken is that it’s incredibly versatile, and I’ve said it over and over again, but if you’re not buying the whole bird, you’re really missing out. It is by far the biggest bang for your buck. We can easily get two meals out of one bird, and that way I have a steady flow of delicious, nutrient-dense bone broth available in my kitchen to drink or cook with whenever I want. It’s a beautiful thing.
I also got some fresh turmeric in my organics box last week, and that’s the first time I’ve gotten my hands on fresh turmeric. Lots of dried, never fresh. So I’m still really into experimenting with it. So far I’ve grated it into salads, I’ve put it into tonics, and now I’ve cooked it with chicken. Anytime you cook with turmeric, it magically transforms the dish into a beautiful shade of orange, and it didn’t let me down in this dish. As the chicken cooked away in the slow cooker, it released its’ juices and mixed in with the coconut milk. What I ended up with is a super flavorful and nutritious golden broth!
You can never have too many slow cooker dishes in your repertoire, and I mean it when I say this is a five minute deal. Pop it in the slow cooker before you go to work, set it on low, and then come home and take the 10 minutes to finish it up. You can serve this over whatever you like. Rice or quinoa would be delicious, but I served it over a roasted cauliflower puree and a yummy salad because I somehow convinced my husband to try out giving up refined grains for lent, which actually made more work for me. He loves basmati rice cooked in bone broth, so usually I would have just made that for him and skipped it for myself, but sine I don’t have that to fall back on, I have to use my imagination. No big deal. It’s good for me. And even better for him!
- In the bottom of your slow cooker, mix together the coconut milk, garlic, ginger and turmeric.
- Season the chicken liberally with sea salt and pepper, making sure to season inside the cavity.
- Place the bird in the slow cooker and spoon some of the mixture down over it.
- Pop the lid on and let it cook on high for 4 hours or low for 6-8 hours.
- When the chicken is cooked, remove it from the slow cooker.
- Pull the meat of the bone, shred it and place it back in the slow cooker. Reserve the bones for stock.
- Stir the meat around in the sauce. Taste and adjust for seasoning.
- Serve over rice, mashed potatoes, cauliflower puree, or by itself. Enjoy!
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