This is a perfect one pot gourmet meal, made from leftover chicken. Shhh, no one has to know but us… Food can be beautiful, nutritious, insanely tasty and…wait for it… EASY.
- 6 to 8 pieces of leftover cooked chicken
- coconut oil
- 6 cloves garlic, finely chopped
- 1 yellow onion, chopped
- 1 purple onion, chopped
- 6 carrots, sliced into rounds
- 1 bag baby spinach
- 2 glass jars of organic artichokes
- organic bone broth (you’ll use less than a cup)
- pepper ***DO NOT USE PEPPER IF YOU ARE AIP
1/ Preheat your oven to 425 degrees.
2/ Pull out last night’s chicken from the refrigerator and let rest. It’s not a problem, but I don’t like putting cold chicken in a hot pot. Let it rest while you start the meal.
3/ In a large/deep skillet or Dutch oven, melt one tablespoon coconut oil over low-medium heat. Add your chopped garlic, yellow onion and purple onion. You want these to caramelize as they cook evenly. Stir them consistently until they become slightly translucent. Add one teaspoon salt and grind fresh pepper to your liking. *DO NOT USE PEPPER IF YOU ARE AIP.
4/ Add sliced carrots to the pot. Salt the pot a little further with a meager teaspoon of salt. Pour some bone broth into the pot, enough to cover the bottom of the pot so your ingredients can simmer over medium. Stir. Taste the vegetables. If not enough salt, add a pinch more until it’s to your taste. Too much salt? Pour a little more bone broth in there and let it simmer down.
5/ Add the entire bag of baby spinach to the pot. Stir and watch as the colors of the vegetables become really vibrant. The green of the spinach will be a beautiful color. At this point, add the chicken directly to the pot. You can either add in whole chicken pieces or cut them into smaller pieces of similar size.
6/ Add the artichokes. You just want to add the artichokes themselves, not all the liquid in the jar. Stir.
7/ Put in the oven for 15-20 minutes. You want most of the liquid to be cooked off and for the ingredients to be juicy and delicious. Enjoy!
(Note: Chicken thighs are my favorite part of the bird. Dark meat is tastier and has less of the chewy-and gross- connective tissues. When you cook chicken, make sure you salt and pepper it well on each side! *DO NOT USE PEPPER IF YOU ARE AIP!)