Stewed Moroccan Chicken

This dish has all of the delicious exotic flavor of the traditional North African dish, but without overwhelming the spiciness you might expect from such fare.  It's vibrant color comes from turmeric, a delicious spice that is also an excellent purifier for you blood and body!

Stewed Moroccan Chicken:

3-4 boneless skinless chicken breasts, cut into 1-inch pieces.

2 t kosher salt

1 lg yellow onion, chopped

3 garlic cloves, minced

1 1/2 cups carrots, chopped to about 1/2 inch

1 1/2 t cumin

1/4 t ground ginger

3/4 t cinnamon

2 1/2 t turmeric

1 c dry lentils, washed and sorted

3 c. organic low sodium chicken broth

3 c. diced tomatoes

2/3 head cauliflower, cut into florets

1 t lemon zest

2 t lemon juice

sliced almonds (optional)

In a large pot (at least 5 qt.) on the stove combine chicken, salt, onions, garlic, carrots, spices and lentils.  Pour in broth abd enough water to cover, if necessary.  Simmer 1 1/2 hours.

Add tomato and cauliflower, lemon zest and lemon juice and cook until cauliflower is tender, about 45 minutes.

Serve over brown rice and sprinkle with almonds.  Enjoy!

White Chili

Yuuuuuuuuummmmmmmmmy !!!  Sauteed fresh jalapenos, chili pepper flakes and fresh parsley make a delicious garnish...and keeps the chili edible for the younger crowd.

White Chili:

Soak overnight:  one 32 oz. bag Great Northern Beans, rinsed and sorted.

Drain beans.

Return to pan and add 1 box organic chicken broth, preferably low sodium.  Add one can green chilies...make sure they are natural and contain no vinegar.

In a large cast iron skillet, sautee over med-high heat:

2 T. Extra Virgin Olive Oil

1 large leek, cleaned and finely chopped

4 cloves of garlic, minced

When leeks become translucent, add:

3 poached chicken breasts, cut in 1 inch cubes

Sautee 3-5 minutes.  Add:

2 t cumin

1 t coriander

1 t chili powder

Kosher salt and fresh ground pepper to taste.

When spices are well blended, add to pot of beans and chilies.  Cook over medium heat until liquid cooks down to consistency of chili (About 20-30 minutes), stirring occasionally.

Serve with grated sharp white cheddar, garnishes mentioned above optional.

(To make this easier I poach the chicken ahead of time and keep it in the refrigerator.  Simply chop and add!)

Lunch Day 2: Chicken Salad

I was never a fan of chicken salad.  Pulverized poultry drowned in mayonnaise just didn't do it for me.  For today's lunch, we took a recipe from Everyday Food (current issue), doubled it, and changed the yogurt from regular lowfat yogurt to organic nonfat Greek yogurt and presto-change-o...it's candida diet friendly!  (This lunch was a huge hit with our 7 year old, who has never before this day asked me for a full plate of salad.  She usually eats a few bites of salad as long as it has 9 or 10 croutons on it.)

Chicken Salad with Yogurt:

In a large bowl, mix together:

1/2 cup finely chopped scallions
1/2 cup finely chopped celery
1 cup organic Greek nonfat yogurt
4 T finely chopped fresh basil
Juice of 1/2 lemon
Sea salt and fresh ground pepper to taste

Stir in 4 poached chicken breast halved, cooled and shredded.
Serve over greens.

We threw some tomatoes on top and added a side of yummy sugar-yeast-gluten free flatbread (or "non" bread, as we've started calling it.)  That recipe another day!

Day 1 Dinner: Chicken Stir Fry

With all of the don'ts involved with this diet I found myself at the grocery store with a cart full of, well...vegetables.  Really, though, what could be better?  The tricky part was not using any of those delicious sugar and MSG laden sauces from the Asian market and still making a delicious Asian meal.  The freshness was what really stood out in the flavor of this meal.   It warranted an, "I would order this at a restaurant" and a, "Wow, this doesn't need hot sauce" from my husband -- his two very highest compliments.

Chicken Stir Fry:

2 poached chicken breast halves, cut into 1 inch pieces
1 lg. onion, halved and sliced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 8 oz. can water chestnuts
3 cloves garlic, minced
2 T extra virgin olive oil, for frying
1 t. toasted sesame oil for frying
2 scallions, sliced
6 leaves of bok choy, halved lengthwise and sliced
Bragg's Liquid Aminos
Chili pepper flakes for seasoning (optional)

In a wok or large cast iron skillet, heat oils together over medium-high heat and add onion, garlic and peppers.  Sautee for 5-7 minutes, or until onion begins to become translucent.  Add in chicken and water chestnuts and cook until heated through.  Season with Liquid Aminos and, if desired, a sprinkle of chili pepper flakes.  Add bok choy and scallions and continue to cook just until leaves begin to wilt.  Serve over brown rice.  Add Liquid Aminos as you would soy sauce for seasoning, if desired.

For an even easier version, substitute onion and peppers with a frozen mix, thawed.