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Fenugreek-Spiced Chicken with Sautéed Red Chard

Yields8 Servings
 3 tbsp coconut oil, divided
 1 small red onion, diced
 2 garlic cloves, minced
 ½ tsp cardamom powder
 ½ tsp coriander powder
 1 tsp fenugreek powder
 1 tsp chili powder
 1 tsp sea salt
 1 can (6 ounces) tomato paste
 ½ cup canned coconut milk
 10 ½ lbs boneless, skinless chicken thighs, cut into bite-sized pieces
 2 lbs red chard, diced, with tough stems removed
 ¼ cup grass-fed ghee or butter (optional)
1

In a large skillet or medium stock pot, heat 1 tablespoon coconut oil over medium heat. Add the diced onion, and sauté until translucent. While onion is cooking, measure the spices into a small bowl (cardamom, coriander, fenugreek, chili powder, and salt).

2

Once onions are translucent, turn the heat down to low. Add the spices, and stir well to make a paste.

3

Add the tomato paste and stir, forming a thick mixture.

4

Turn the heat back up to medium, and add the coconut milk. Stir frequently to blend into a thick sauce.

5

Bring the sauce to a simmer, and add the chicken. Stir well, and turn the heat down to medium-low. Cover, and cook for approximately 15 minutes, stirring frequently, until the chicken is done all the way through. 15 Minutes

6

While the chicken is simmering, cook the chard in two batches. Using a large skillet, melt 1 tablespoon coconut oil, and sauté half of chard (1 pound) for 4–5 minutes, or until tender. Remove cooked chard to another dish, and repeat process with another 1 tablespoon coconut oil and remaining 1 pound of chard. 5 Minutes

7

After the chicken is cooked, add the ghee or butter, and mix into the sauce until melted. Serve the chicken over the sautéed red chard.

Tips
8

Save time by having the butcher cut the chicken into bite-sized pieces for you.

Ingredients

 3 tbsp coconut oil, divided
 1 small red onion, diced
 2 garlic cloves, minced
 ½ tsp cardamom powder
 ½ tsp coriander powder
 1 tsp fenugreek powder
 1 tsp chili powder
 1 tsp sea salt
 1 can (6 ounces) tomato paste
 ½ cup canned coconut milk
 10 ½ lbs boneless, skinless chicken thighs, cut into bite-sized pieces
 2 lbs red chard, diced, with tough stems removed
 ¼ cup grass-fed ghee or butter (optional)

Directions

1

In a large skillet or medium stock pot, heat 1 tablespoon coconut oil over medium heat. Add the diced onion, and sauté until translucent. While onion is cooking, measure the spices into a small bowl (cardamom, coriander, fenugreek, chili powder, and salt).

2

Once onions are translucent, turn the heat down to low. Add the spices, and stir well to make a paste.

3

Add the tomato paste and stir, forming a thick mixture.

4

Turn the heat back up to medium, and add the coconut milk. Stir frequently to blend into a thick sauce.

5

Bring the sauce to a simmer, and add the chicken. Stir well, and turn the heat down to medium-low. Cover, and cook for approximately 15 minutes, stirring frequently, until the chicken is done all the way through. 15 Minutes

6

While the chicken is simmering, cook the chard in two batches. Using a large skillet, melt 1 tablespoon coconut oil, and sauté half of chard (1 pound) for 4–5 minutes, or until tender. Remove cooked chard to another dish, and repeat process with another 1 tablespoon coconut oil and remaining 1 pound of chard. 5 Minutes

7

After the chicken is cooked, add the ghee or butter, and mix into the sauce until melted. Serve the chicken over the sautéed red chard.

Tips
8

Save time by having the butcher cut the chicken into bite-sized pieces for you.

Fenugreek-Spiced Chicken with Sautéed Red Chard

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