Categories: chicken, main dish, paleo, soup

Ingredients

• 2 pounds boneless, skinless chicken thighs
• salt and ground black pepper
• coconut oil
• 2 medium onions, diced
• 3/4 pound carrots, peeled and cut into 1/2-inch coins
• 2 medium stalks celery, diced
• 2 medium apples, peeled and diced
• 3/4 c unsweetened coconut flakes
• 3 cloves garlic, minced
• 1 T arrowroot powder
• 1 1/2 T curry powder
• 1 T salt
• 1/2 t chili powder
• 1/4 t ground allspice
• pinch cayenne
• 1 bay leaf
• 4 c chicken broth
• 2 c water
• 1 c canned coconut milk

Directions

1. Sprinkle the chicken assertively with salt and pepper. Heat a large, deep pot over medium-high heat, then add 1/2 tablespoon coconut oil. When the oil is melted, add the chicken in a single layer with some elbow room around each piece. Brown in batches so a golden crust forms, about 5 minutes per side. Remove cooked chicken to a bowl to catch the juice.

2. Add 1/2 tablespoon coconut oil to the pot. Add onions, carrots, celery, apples, coconut flakes, and garlic. Sauté 7-10 minutes, scrape up any brown bits stuck to the bottom of the pan. In a small bowl, mix the arrowroot, curry powder, salt, chili powder, allspice, cayenne, and bay leaf. Stir-fry until the spices are fragrant, about 30 seconds.

3. Add the broth and water to the pot and stir to combine. Nuzzle the chicken into the liquid and bring to boil. Reduce heat to simmer and cook, covered, 45 minutes. Stir the coconut milk into the pot and simmer uncovered, 10 more minutes.

4. Serve on top of cauliflower rice and sprinkle with parsley and almonds.

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