Having a middle eastern Dad, I grew up with tumeric being a staple spice in our home but I realized that we only ever used it in Arab dishes and to color our rice yellow and never in any other type of food so I decided to experiment. Tumeric is a superfood believed to ease inflammation so the more of it I can get in me, the better.
Ingredients:
2 tbs. Coconut oil
1 Onion. (sliced)
2 boneless skinless chicken breasts (thinly sliced)
1 tsp. Himalayan sea salt
1 tbs. Tumeric
1/2 tsp. cumin (I'd use more but Dan doesn't like the smell)
1/2 fresh jalapeno
3 celery stalks (sliced)
1 broccoli stalk (cut into florets)
1 green bell pepper (sliced)
1 tbs. minced garlic
2in. fresh ginger (minced)
1. Over medium heat cook onions and bell pepper in oil for 3 mins.
2. Add tumeric, garlic, ginger, jalapeno and cumin. Mix well.
3. Add chicken and salt and stir so all pieces are coated with seasonings.
4. Once chicken is cooked add celery and broccoli and squeeze half of a lime, stir to coat.
5. If you prefer your vegetables cooked you can cover and put it on low heat for an addition 10 mins.
**I prefer crunchier veggies so after stirring all the ingredients I covered it and removed it from hear for 5 mins.
Serve over brown rice and top with green onions or sliced radishes.
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