This is a killer chicken hotpot, it will boost immunity, fight off any bugs and keep you strong and healthy. I even drank some left over broth, I just can’t get enough of this yummy and extremely nutritious dish. My butcher at Richards meats cut the fresh bird into 8’s (saves my knife) the skin on the bird adds a deep robust flavour. I browned the chicken in a saute pan and then finished the dish off in a slow cooker, alternatively you can use a stock pot. If you can cook this dish once a week over the cooler months.
1 fresh organic or hormone free chicken,
cut into 8
1 small knob fresh turmeric, sliced finely
4 garlic cloves, sliced finely
1 small red chilli, remove seeds and dice small
1 small knob ginger, sliced finely (don’t worry too much about peeling the skin unless its not organic ginger)
1 litre free range chicken stock (I use pacific brand avail at always organics)
1/2 cup tamari (wheat free soy sauce)
2 carrots, peeled and cut into 6
1/2 bunch kale, roughly chopped
2 fresh limes, juiced
1 packet fresh shitake mushrooms, sliced finely
Heat a saute pan and brown the skin off the chicken, once done put into the slow cooker or stockpot.
In the same pan add the ginger, garlic, turmeric and chilli saute for 3-4 minutes adding a little water if it starts to burn.
In a small saucepan heat the chicken stock. Add all remaining ingredients except for the kale and carrot to the slow cooker and cook for 2 hours, at the 2 hour point add the kale and carrot and cook for a further 20 minutes. (You do this so the vegetables are fresh and crisp)
Taste and season accordingly, make a big pot of organic brown rice or basmati and enjoy