Here in Melbourne, our days range from hot to freezing and that’s in one day! On the other side of the world, your autumn days will be turning chilly.
This recipe from Dr Michael Mosley includes anti-inflammatory and protein foods that feed your microbiome, which in turn feeds your brain. It’ll also warm you up!
- 1tbsp coconut oil
- 450g skinless, boned chicken thighs
- 1 large onion, sliced
- 2 garlic cloves, finely chopped
- 1 green chilli, thinly sliced
- 2cm root ginger, peeled and grated
- 1tsp ground coriander
- 1tsp ground turmeric
- 100g flaked almonds
- 100ml chicken stock
- 250ml full fat Greek yoghurt
- Bunch of fresh coriander, chopped
Method
Heat the oil in a large saucepan and brown the chicken pieces. Transfer them to a plate and set them aside. Cook the onion, garlic, chilli and ginger in the same pan for 5-7 minutes or until they start to soften. Add the spices and cook for a further 5 minutes, then add the almonds and the chicken. Pour in the stock and the yoghurt and stir well. Season with salt and pepper to taste.
Cover the pan with a lid and simmer for 40 minutes over a gentle heat, stirring occasionally and adding more water if needed
Serve with brown basmati rice or cauliflower rice and steamed greens.
©Dr Michael Mosley – The Clever Guts Diet
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