26 Aug anti-inflammatory chicken and black bean hotpot
This dish is nourishing, warming and full of flavour, and it honestly takes about 10 minutes to make. Turmeric is a proven anti-inflammatory, so I like to include it wherever I can. And it just works so well with chicken!
Serve over brown rice or quinoa for a perfectly balanced meal, or eat on its own. The choice is yours.
500g chicken thighs, finely diced
1 brown onion, finely diced
1 tbsp extra virgin olive oil
1 carrot, grated
1 zucchini, finely diced
1 clove garlic, minced
2 level tsp turmeric
1 level tsp vegetable stock powder (chemical free*)
400g black beans, cooked and drained (I used tinned ones)
A handful of microgreens or sprouts, to garnish
Let’s do this!
Fry your onions and chicken in olive oil over a medium heat until onion turns clear and the chicken is cooked through.
Add the grated carrot, zucchini, garlic, turmeric and stock powder and keep stirring until zucchini and carrot softens. This should only take a couple of minutes.
Add the black beans, stir through until beans are warmed.
Garnish with microgreens.
*I use Hilda Hemmes or Rapunzel powdered stock. Both are available at health food shops in Australia.