Seared Cod with Fresh Herb Sauce
13th April 2015
Whole Poached Salmon
13th April 2015
Ingredients
- 3 lbs organic chicken breasts and thighs boneless
- 1/2 cup organic virgin coconut oil
- 2 small onion(s) diced
- 3 cloves garlic minced
- 1/2 tsp Cinnamon
- 1/4 tsp nutmeg
- 1/2 tsp turmeric
- 2 1/2 cups walnuts finely ground (coffee/spice grinder works best)
- 2/3 cup pomegranate syrup (or pomegranate molasses)
- 2 1/2 cups organic chicken stock
- 2 tbsp xylitol (optional: only needed if pomegranate syrup is very sour)
- 1 1/2 tbsp Himalayan Crystal Salt
- 1 tbsp Pepper
- 1 1/4 tsp saffron
- 2 limes juiced
Servings:
Instructions
- In a large frying pen, heat 1/4 cup butter over medium heat. Add onions and cook until translucent. Add minced garlic, cinnamon, nutmeg, and 1/4 teaspoon turmeric and stir for another 2 minutes. Stir in walnuts, pomegranate syrup, salt and pepper. Add stock and saffron (works best if saffron is ground with a mortar and pestle and dissolved in warmed stock first. A coffee grinder may work if you have no mortar and pestle). Add xylitol.
- Bring mixture to a boil and reduce to a simmer for 1 hour. Stir occasionally to prevent walnuts from sinking to the bottom. Add stock or water as needed if becomes too thick, and to prevent scorching. The sauce will darken over time and the oil will render out of the walnuts.
- Dice chicken into 1 inch pieces. In a separate pan, brown the chicken in 1/4 cup butter and 1/4 teaspoon turmeric, but do not cook all the way through.
- Add the chicken and juices to the dutch oven, along with the lime juice. Submerge the chicken in the stew and cook for at least another hour, up to 3 hours. Add water or stock as needed to prevent browning. Add salt or xylitol to taste. Finished stew should be thick and shiny. Serve with over basmati rice with pomegranate arils and walnuts as a garnish.
- Enjoy!
