This is a very colorful and flavored stew with olives and almonds floating on top.
Serves 4
Preheat the oven to 350F (180C)
If serving to guest, make sure
no one has a nut allergy.
1/2 cup (75 g) organic slivered almonds
2 Tbs. (30 ml) olive oil
4 skinless, boneless organic chicken breast cut in half, then into bite-sized pieces
2 tsp. (9 g) each: ground turmeric and minced ginger
1 organic onion, cut into bite-sized pieces
3 organic carrots, cut into bite-sized pieces
1 organic red or yellow bell pepper, cut into strips
1/2 cup (125 ml) organic chicken broth
1/3 cup (60 g) pitted and sliced green olives
smash of organic lemon juice to taste
1. Spread the almonds on a baking sheet and toast about 5 minutes.
2. Pour into a bowl and set aside.
3. Sauté the chicken pieces in the olive oil over medium-high heat about 8-10 minutes.
4. Transfer to a dish.
5. Sauté in the oil: ginger, onion, and carrots about 5 minutes.
6. Return the chicken and any juice to the pot and stir in the bell pepper and turmeric.
7. Add the broth and bring to a simmer, stir.
8. Reduce the heat to medium-low, cover, and simmer about 15 minutes.
9. Stir in the lemon juice to taste.
10. Stir in the olives and toasted almonds on top.
almond tree in bloom
-modified Soup of the Day
