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Immune supportive 'Shredded chicken with Lemon & Capers'


Delicious nutrient packed tagine style dish, with Mediterranean veg and bone broth


Serves 4-8 people depending on size of chicken (can be frozen)

Ingredients:

Whole roasted organic chicken, with meat juices

3 large organic lemons

8 small halved white onions

1 cup of capers

2 medium courgettes – cut in chunks

2 handfuls of green beans – cut in half

2 large red peppers – cut in strips

Small sweetheart cabbage heart finely shredded added at the end of cooking (or can use kale spinach)

Olive oil

Organic chicken stock (can make from 1 low sodium stock cube or pot) with a cup of water.

Seasoning: Pink salt, ground white or black pepper, pinch cayenne.


For Veggie version use Tempeh and vegetable stock.

Directions

Allow the chicken to cool, remove as much meat as possible, use your fingers to pull the chicken

piece apart and place aside. Retain all the meat juices.

Prepare a large oven proof pan with olive oil, place on medium heat and add the onions, green beans, sliced peppers cook for 10 minutes. Add the shredded chicken, meat juices and chicken stock.

Slice the lemons thickly, remove the citrus part and cut each slice into four, add to the pan with the capers. Season with finely ground or liquid mineral salt (like Himalayan) avoid salt crystals as these can lead to over salting. Alternatively use nutritional yeast and ground black pepper.

Heat through, then place the oven proof pan into the oven or transfer the mixture to an oven proof dish cook for 25 minutes at 165 degrees, mix in courgette chunks and return to the oven for another 20 minutes. Add more fluid if necessary.

Remove from oven and add finely shredded sweetheart cabbage, allow to wilt before serving.

Health benefits:

Organic chicken is high in good quality protein, and the meat juices contain many minerals that are easily absorbed. Supports gut healing, repair and recovery from sickness and injury. Lemon peel is packed with bioflavonoids that support immune function, the veg are high in inulin and fibre – this dish is very supportive to gut and microbiome health.

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