I’ve been struggling to eat healthily this week. I’ve been feeling uninspired by the supermarket shelves, tempted by takeaways and edging ever closer to eating chocolate for dinner out of sheer laziness. So when I created this dish and enjoyed it so much I thought it only fair to share it with you all!
As far as I’m aware it meets Paleo guidelines, although I have never actually read a book on the subject. I’m currently embarking on my second Whole 30 plan which is much stricter than Paleo (and I have read the W30 book!) so I think I know the basics. I got the idea from a soup served in work called Armenian Lentil which takes flavour from cumin, mint and apricots. I love the contrast between the fresh mint and sweet apricots so I thought I would try and apply the same flavours to some chicken. Here’s the scoop…
Teaspoon of butter
Diced chicken breast
1 white onion
Bunch of fresh mint roughly chopped
Teaspoon of cumin
1/4 pint of chicken stock
Heat the butter in a large saucepan then add the chopped onion and cook slowly until golden. Add in the cumin and the chicken and cook for about 5 minutes, or until the chicken is sealed. Add the apricots and cook for another 5 minutes. Cover the chicken with stock, add in three quarters of the fresh mint and season with salt and pepper if required. Cook on a meduim heat for approximately 10 minutes or until the sauce has reduced. Garnish with the remaining mint and serve with some fresh spinach for a healthy and filling dinner.
Will you be trying this flavour combination?