Hearty and comforting, this Green Chicken Chili layers navy beans, chicken, and rich bone broth with poblano and jalapeño chiles. A spoonful of salsa verde at the finish keeps the flavors fresh and lively.

I love serving this simple green chicken chili in the colder months, when hearty beans and broth feel especially grounding. It's an affordable meal that stretches easily, yet feels vibrant thanks to the warmth of poblanos and jalapeños.

A swirl of fermented salsa verde at the end adds both brightness and probiotics, while smoked chicken makes a cozy variation with deeper flavor. Simple enough for weeknights, yet satisfying enough to share. It's the kind of dish that anchors the season.

Key Ingredients + Substitutions

Navy beans' mild flavor and creamy texture make them perfect for chili. Cannellini or great northern beans are good alternatives. If you're short on time, use canned beans. Just remember to drain and rinse them well.

Chicken gives the chili its body. Opt for pre-cooked or leftover chicken for a speedier meal. I favor smoked chicken thighs, but the leftover meat from our favorite slow roasted chicken or even a store-bought rotisserie chicken works just as well.

Chicken bone broth builds both flavor and nourishment, adding a delicious silky texture and boost of protein. Vegetable broth or a lighter store-bought stock can be swapped in for homemade.

Salsa verde lends brightness and depth. I love using our fermented salsa verde in this dish, but a roasted tomatillo salsa or mild green enchilada sauce makes a fine substitute.

Green chiles lend a bit of heat to the chili. Poblano peppers offer a mild, earthy flavor that anchors the chili, while jalapeños contribute gentle heat. You can adjust the amounts (and type of chile) depending on the amount of heat you tolerate.

Cumin and oregano give the broth a deeper and more resonant flavor.

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Green Chicken Chili

On long, chilly nights, I crave meals that are simple, nourishing, and deeply comforting. Built on humble ingredients (beans, leftover chicken, green chiles and onions) fits the bill. It's also mercifully kind to the budget.

Cuisine American

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 3 hours hours 30 minutes minutes

Servings 6 servings

Author Jenny

Ingredients

For the Chili

• 3 tablespoons extra virgin olive oil
• 1 medium yellow onion (diced)
• 2 cloves garlic (chopped fine)
• 3 medium poblano peppers (seeded and chopped fine)
• 2 medium jalapeños (seeded and chopped fine)
• 6 cups bone broth
• 1 teaspoon fine sea salt (plus additional to taste)
• 1 teaspoon ground cumin
• 2 teaspoons dried oregano
• 4 ½ cups cooked navy beans (see note)
• 4 cups shredded cooked chicken
• 1 cup salsa verde

To Serve

• chopped fresh cilantro
• lime (quartered)
• hot sauce

Instructions

• Warm the oil in heavy stock pot or Dutch oven over medium-high heat. When you can feel the heat radiating from the pan, toss in the onion, garlic, poblano and jalapeño peppers.
• Sprinkle with salt, cumin and oregano. Then, allow the vegetables to sweat until the onions turn translucent and the peppers soften and release their fragrance-6 to 8 minutes.
• Stir in the bone broth, and bring to a simmer over medium-high heat. Then turn the heat down to medium, and continue simmering until vegetables are soft and cooked through, about 8 to 12 minutes.
• Stir in the cooked beans and shredded cooked chicken, and continue cooking until the beans and chickened are warmed through and the broth turns creamy, about 20 minutes.
• Stir in the salsa verde, turn off the heat and adjust seasoning with salt. Serve with chopped cilantro, fresh lime, and additional hot sauce or salsa verde if desired.

Recipe Questions

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With an aromatic base of peppers and onions simmered together in a savory, spiced broth, Sopa de Lima (Lime Soup) has an extraordinary flavor. It tastes richly savory with sharp acidic notes. It's one of the most delicious dishes of the Yucatán peninsula in Mexico. And even better? It's easy to make, too.

What is Sopa de Lima?

Akin to tortilla soup, Sopa de Lima (Lime Soup) is a culinary specialty of Yucatán. It features a slow-simmered broth typically made from turkey or chicken and a vibrant sofrito made with sweet peppers and onion. Fresh lime brings a pleasant touch of acidity to the soup, which you dress at the table with thin strips of fried corn tortillas, plenty of fresh cilantro, chopped chilies, and, occasionally, ripe avocado.

Ingredient Notes

• Broth is the foundation of the recipe. In Yucatàn, it's often made from turkey or chicken carcasses. This homemade chicken broth recipe is a good start. Vegetable broth also works, but lacks the depth of flavor you'd find in real broth.
• Sweet peppers, onions and tomatoes make the sofrito, or the base that gives the broth its flavor and depth. We use orange and red bell peppers for their sweeter flavor, but Hungarian wax peppers or mild green chiles make a good substitute.
• Onions give the sofrito depth. I prefer white onion for its pleasant bite, but you can easily substitute yellow or red onion if that's what you have on hand.
• Tomatoes give the soup a little body and loads of flavor. Opt for meaty plum or Roma tomatoes if you can find them, as they tend to hold up well to soup-making and are less watery.
• Shredded chicken breasts are added to the broth along with the sofrito. It gives it a good boost of protein and makes it a little more filling.
• Spices for the broth include cinnamon, allspice, black peppercorns, whole cloves, and bay leaves. Cinnamon is a popular spice in Mexican cooking, and allspice is indigenous to Yucatán, where it's commonly used in its traditional cookery.
• Lime gives the soup its acidity. In Yucatán, lima agria or key limes are widely used. They're less widely available in the United States, and you can substitute the larger limes you find at the grocery store.
• Lard is traditionally used in many traditional Mexican recipes. It's perfect for frying the tortilla strips or cooking down the sofrito. Choose pasture-raised lard as it is rich in vitamin D and monounsaturated fat. It's an excellent alternative to vegetable oil for frying.
• Garnishes include fried tortilla strips, lime slices, fresh cilantro, and chopped chilies. You can add serrano or jalapeño peppers, but we favor habañero for its intense heat and subtle floral notes.

Recipe Tips

• If you're making a larger batch of soup, consider making the broth yourself by simmering a whole chicken in a large soup pot. Then strain and reserve the broth and shred the chicken.
• Many traditional recipes are made with turkey rather than chicken. If you happen to have leftovers from a slow-roasted turkey, this is a great way to use them.
• Cook the sofrito until it's very soft and begins to break down. It will release its flavor into the broth more effectively.
• Keep a plate lined with paper towels on hand to drain the fried tortillas so that they're less greasy when you add them to the soup.
• Charring the onions, cloves of garlic, and spices before simmering the broth amplifies their flavor and gives the broth a beautiful depth of flavor.
• Use gloves when slicing the hot chilies. It'll prevent you from burning your skin from the pepper's capsaicin.

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Lime Soup Recipe (Sopa de Lima)

With a deeply complex broth touched with sweet, aromatic spices and plenty of fresh lime, Lime Soup is a favorite in our household. Fresh cilantro, chilies and lime take this humble pot of chicken soup to the next level, amplifying its flavor for an easy, nourishing meal. 

Course Soup

Cuisine Mexican

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour

Servings 6 servings

Calories 280kcal

Author Jenny

Equipment

• cast iron skillet
• Large, Heavy Pot

Ingredients

For the Crispy Tortilla Strips

• 3 (6-inch) corn tortillas
• lard (for frying)
• fine sea salt (as needed)

For the Broth

• 1 bay leaf
• 6 allspice berries
• 1 ceylon cinnamon stick
• 2 whole cloves
• ½ medium white onion
• 4 cloves garlic
• 6 cups chicken broth
• 1 pound boneless, skinless chicken breasts

For the Sofrito

• 3 tablespoons lard
• 1 medium red bell pepper (cored, seeded, and chopped fine)
• 1 medium yellow bell pepper (cored, seeded, and chopped fine)
• ½ medium white onion (chopped fine)
• 3 medium Roma tomatoes (cored, seeded, and chopped)

To Finish the Soup

• 1 medium lime (juiced, plus additional sliced limes to serve)
• fine sea salt (as needed)
• reserved fried tortilla chips
• 3 habañero peppers (seeded and thinly sliced)
• fresh cilantro (to serve)
• avocado (to serve)

Instructions

To prepare the tortilla strips

• Slice the tortillas in thin strips about ¼-inch wide.
• Heat enough lard over medium-high heat to fill a cast-iron skillet by about ½ inch. When it melts, drop a strip of tortilla into the hot oil. If it bubbles rapidly, your oil is ready.
• Work in small batches so that you don't overcrowd the pan, and fry the tortilla strips until crispy. Drain on a plate lined with a paper towel, sprinkle with salt, and set them aside while you finish the soup.

To prepare the broth

• Heat a heavy-bottomed soup pot over medium-high heat for a few minutes until you can feel the heat radiating from the pan when you hold your hand above it. Place the bay leaf, allspice berries, cinnamon stick, cloves, onion and garlic in the pan. Allow them to toast in the hot pan, moving occasionally, until fragrant and a bit charred - about 4 or 5 minutes. Pour in the broth. When the broth begins to boil, tip in the chicken breasts and then turn the heat down to medium-low. Cook the chicken breasts until they reach an internal temperature of 165 F, and are opaque throughout.
• Remove the chicken from the broth and set it on a cutting board. Strain the broth, discarding the solids.
• Shred the chicken finely, and set it aside.

To prepare the sofrito

• Rinse the soup pot and wipe it out. Then heat 3 tablespoons lard in the pot over medium heat, when it melts, stir in the bell peppers, onion and tomatoes. Fry them together until deeply fragrant and softened, about 12 minutes.

To finish the soup

• Pour the broth into the finished sofrito, and add the shredded chicken. Let the soup simmer for about 20 minutes, then pour in the fresh lime juice and adjust seasoning with salt.
• Ladle the soup into bowls, and serve with chopped fresh cilantro, a handful of tortilla strips, a few slices of lime, habaneros, and chopped avocado, if you like.

Nutrition

Calories: 280kcal | Carbohydrates: 9g | Protein: 19g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 69mg | Sodium: 989mg | Potassium: 531mg | Fiber: 2g | Sugar: 4g | Vitamin A: 956IU | Vitamin C: 72mg | Calcium: 39mg | Iron: 1mg

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Common Questions

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This classic chicken liver pâté recipe is easy to make. Its mild flavor and silky, smooth texture make it a great recipe for an elegant, luxurious dinner party.

What is it?

Pâté is a smooth, savory paste typically made with liver and other organ meats, butter, herbs, and shallots (or onions). It's a classic French dish with a luxurious edge. It's also easy to make at home. 

Key Ingredients

The foundation of a good pâte recipe is high-quality liver. Chicken and duck liver are the mildest and the best-tasting. In addition to liver, you'll need plenty of fat. Most recipes call for butter (perhaps with a little heavy cream), but some call for bacon, chicken, or duck fat. Fat helps to emulsify the pâté, giving it a smooth texture and rich flavor. Shallots (or onions), herbs, and alcohol give the pâté flavor and balance the intensity of organ meats.

• Chicken livers are the foundation of this recipe. Compared to pork or beef liver, chicken livers have a mild flavor. They're also nutrient-dense and rich in folate, choline, selenium, and vitamin A. 
• Butter and ghee lend a creaminess to pâté. They improve the flavor and the texture of the final dish. 
• Shallots are a member of the onion (allium) family, and they have a beautiful oniony flavor that balances the flavor of liver. If you can't find shallots, thinly sliced yellow onions also work in this recipe.
• Sage lends a little brightness to the pâté. Its herby notes help to enliven the pâté, helping to cut its heavy flavor.
• Milk is used for soaking the chicken livers. Soaking liver and other organ meats is a traditional technique known as "clearing the blood." It improves their flavor, softening the liver's more assertive notes and making it palatable.
• Sherry helps give the pâté flavor. It lends the dish a rich, complex flavor and a note of much-needed acidity. Plus, it's a natural match for fresh sage. A little brandy will work if you don't have sherry.

Tips for Making Pâté

• Use high-quality chicken livers from pasture-raised or free-range chickens. They will be more nutrient-dense, have a richer color and better flavor.
• Trim your chicken livers well, removing all sinew and any connective tissues. If left on, those little bits of connective tissue can give your pâté an unpleasant texture.
• Cook the liver until just done and not a minute over, or your pâté may become gritty.
• For a smooth pâté, slowly add the butter to the food processor, about one tablespoon at a time. This will encourage the pâté to emulsify, producing a smooth texture.
• Purée it in a food processor or in a high-speed blender until completely uniform and smooth.
• Running the pâté through a China cap strainer will produce an ultra-smooth, silky texture.
• Sealing the top of the pate with clarified butter (or ghee) gives it a beautiful appearance and helps it last longer in the fridge.
•  It's best to serve pâté at room temperature, as its plentiful fat will harden when cold.

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Chicken Liver Pâté Recipe

Delicious spread over toasted sourdough bread, this easy chicken liver pâté has a mild flavor and silky texture.

Course Appetizer, Side Dish

Cuisine American, French

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Soaking livers 6 hours hours

Total Time 6 hours hours 30 minutes minutes

Servings 12 servings

Calories 129kcal

Author Jenny

Equipment

• medium mixing bowl
• 10-inch skillet
• food processor

Ingredients

For the Chicken Livers

• 8 ounces chicken livers (trimmed of any sinew or connective tissue)
• milk (to cover the livers)

For the Pâté

• 12 tablespoons softened butter (divided)
• 2 large shallots (sliced thin)
• ½ cup water
• ¼ teaspoon fine sea salt
• 2 tablespoons chopped fresh sage
• 2 tablespoons sherry

To Finish the Pâté

• Sage leaves (for garnish)
• ghee (melted, for sealing the jars)

Instructions

The night before.

• Dump the chicken livers into a bowl, then cover with milk. Cover the bowl, and then transfer it to the fridge. Allow the livers to soak for at least 6 and up to 12 hours. Then, drain them in a colander, discarding the milk.

Preparing the pâté

• Warm 2 tablespoons of butter in a large skillet over medium heat, then stir in the shallots and sage. Sauté them in the oil until fragrant, about 3 minutes. Then, add the reserved livers and pour in the water. Sprinkle with salt, and bring to a simmer over medium-high heat until tender and barely cooked through. Turn off the heat, and let the livers cool at room temperature for about 10 minutes.
• Transfer the cooked livers and shallots to a food processor. Pour in the sherry. Process the livers, adding a tablespoon of butter to the feeding tube at a time, until all the butter is incorporated and the pâté is uniformly smooth.

To finish the pâté

• Spoon the pâté into individual ramekins or small jars, allowing ½ inch of head space. Arrange a sage leaf over the pâté, and then pour a thin layer of ghee or clarified butter over the pâté, until completely covered. Transfer to the fridge and chill until the ghee solidifies.
• Allow the pâté to come to room temperature before serving.

Nutrition

Calories: 129kcal | Carbohydrates: 1g | Protein: 3g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 95mg | Sodium: 153mg | Potassium: 67mg | Fiber: 0.2g | Sugar: 0.4g | Vitamin A: 2444IU | Vitamin C: 4mg | Calcium: 14mg | Iron: 2mg

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This is an adaptation of my grandmother's recipe for duck blood soup or czarnina (pronounced cha-NEE-na or char-NEE-na, the R is very soft). My grandmother's parents on my dad's side of the family emigrated from Poland in the early 1900's, but my grandmother did not teach her children to speak Polish and served them American food as children. Fortunately, she did not abandon every tradition from the old country, and so I grew up with stories of Busia's (Polish for grandmother, her mother, my great-grandmother) duck blood soup that was served during the holidays. It sounded exotic and delicious if a little bit strange.

Several years ago I became interested in traditional Polish cooking and asked my grandmother to share her recipe. She not only shared her recipe with me, but she also sent me a cookbook full of traditional Polish recipes. The adaptation that follows is traditional, nourishing, energizing, and thoroughly delicious. If your dinner guests are dubious about blood, just tell them it's gravy soup. This meal is often served on Christmas Eve. It also makes a wonderful Sunday dinner in the fall.

Duck blood is an essential ingredient in this soup. It imparts a unique rich flavor and is loaded with vitamins and iron. I decided to raise my own Muscovy ducks in order to be able to prepare this recipe. If you can't get your hands on a live duck, you can sometimes get fresh blood from a local butcher or farmer, or you can special order it. I know some of my relatives have duck blood express shipped from Milwaukee, where there is a large population of Polish-Americans. Trust me, it is worth the trouble.

The blood and vinegar mixture described below can be frozen until needed. Try to use plastic or glass when handling or storing the mixture and wash any kitchen implements in cold water. If hot water is used, blood will coagulate on your utensils (particularly strainers) and will become impossible to clean off. Once the blood is in the soup, this precaution is no longer necessary.

Therese's Czarnina

Buy a live duck. We got the ducks at a shop about a mile from our home.  At about age 9, it was my duty to go on Saturday morning and get a duck for Busia. The butcher would tie the beak, and wrap the duck with brown paper and a string.  I always feared that the duck would get loose, and hurried that long mile home. To obtain the blood for soup, you must tuck the bill toward the chest, and pluck the feathers off the top of its head.  Using a very sharp knife, cut through the top of the head, and drain the blood into a bowl with about ⅓ to ½ cup of vinegar. This will prevent clotting. Strain and chill. Dress the duck and allow the bird to rest in the fridge overnight to 4 days (depending on the age of the bird). This will make the meat less chewy.

Make sure to save the gizzard, liver, heart, feet, and neck for making stock. Peel the feet and remove the talons before adding to the stock. Save excess fat from the carcass for later processing. It is not necessary to leave the skin on the bird. Prepare a stock and use to make the soup. My Dad always wanted potato dumplings in his czarnina. I also liked it instead of noodles. As early as 8 years of age, I learned how to make the dumplings right after the church service on Sundays so I could have them with my Dad. Everyone else got noodles.

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Czarnina (Polish Duck Blood Soup)

Czarnina is a rich soup dotted with dried fruit. Its flavor is faintly sweet and sour with light, and delicate mineral-rich notes.

Course Main Course, Soup

Cuisine Polish

Keyword duck, offal, spices

Prep Time 20 minutes minutes

Cook Time 5 hours hours

Servings 8 servings

Calories 577kcal

Author Becca Bober

Ingredients

For the Stock

• 1 duck
• 3 ribs celery
• 1 medium yellow onion ends removed, and any dirt brushed off
• 6 allspice berries
• 8 whole cloves
• ½ bunch fresh parsley

For the Soup

• 2 tablespoons duck fat
• Reserved duck breasts
• ½ teaspoon ground black pepper
• ½ teaspoon fine sea salt
• ¼ teaspoon ground allspice
• ¼ teaspoon ground cloves
• 1 teaspoon dried marjoram or 1 tablespoon fresh
• 10 prunes
• 20 dried cherries
• 1 cup dried apple rings
• 1 red bell pepper cored, seeded and coarsely chopped
• Blood from 1 duck in vinegar about ½ cup
• 2 tablespoons all-purpose einkorn flour
• 1 teaspoon unrefined cane sugar
• 1 cup heavy cream
• ½ bunch fresh parsley minced

To Serve

• Homemade Egg Noodles
• Potato Dumplings
• flat-leaf parsley
• milk kefir

Instructions

To Prepare the Stock

• Carefully remove the breasts from the duck, and place them in an airtight container in the refrigerator while you prepare the stock. Prepare the stock by covering the carcass in water and simmering for 1 ½ to 2 hours, or until the meat is tender.
• Lift the carcass from the broth, allow it to cool until comfortable to handle and then remove meat from bones, and chop it finely. Reserve cooked meat to add to soup. Return bones to broth, and add gizzard, liver, heart, feet, neck, celery ends, onion, allspice berries, whole cloves, and the parsley. Simmer gently until stock has desired consistency and flavor, 2-6 hours. When stock is finished, strain, and skim off excess fat and reserve it. Note that if you've prepared the stock from a Muscovy duck, it will not produce significant amounts of fat and may not need to be skimmed.

To Prepare the Czarnina

• When your stock is ready, cut the reserved duck breasts into bite-sized cubes, season with salt and pepper. Melt the reserved duck fat in a heavy stock pot over medium heat. Brown the duck breasts in the hot fat, about 3 minutes.
• After the meat is brown, add duck stock, bring to a boil, reduce heat to medium low, and simmer gently until breast meat is tender, 20 to 30 minutes. Add ground allspice, cloves, marjoram, chopped peppers, and dried fruit and cook gently for another 20 minutes. After fruit has softened, chop remaining cooked duck meat and add it to the soup.
• Blend flour and sugar with ½ cup of the duck blood in vinegar. Stir in 3 tablespoons of broth from the hot soup into the mix of flour, sugar and duck blood to temper it. Pout the mixture slowly into soup, stirring continuously in a thin stream. Pouring too quickly results in lumps. Stir in the cream, and season with additional salt and pepper, to taste. Just prior to serving, stir in some minced parsley. Serve with homemade egg noodles or potato dumplings.

Notes

Recipe variations: For a more substantial meal, you can add more dried fruit. For an appetizer, you can reduce the fruit slightly and add less cream. If you prefer, you can save the liver to add to the soup instead of cooking it in the stock. You may substitute raisins in place of the cherries for a slightly sweeter soup. If you are lucky enough to have a goose for roasting, you can substitute goose blood and leftover meat from your roast and make the stock from the cleaned bones.

Nutrition

Calories: 577kcal | Carbohydrates: 40g | Protein: 12g | Fat: 40g | Saturated Fat: 13g | Cholesterol: 75mg | Sodium: 245mg | Potassium: 5309mg | Fiber: 3g | Sugar: 14g | Vitamin A: 880IU | Vitamin C: 23.6mg | Calcium: 32mg | Iron: 3.9mg

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Every Sunday I slow-roast a chicken.  I truss the bird, dress it with herbs, olive oil, and a generous sprinkling of salt and set it on a bed of vegetables - whichever I happen to have on hand.  It's a happy ritual and one that helps to feed us all week long, and, later, when I make bone broth to last all week long.

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Chicken with Preserved Lemon Recipe

Prep Time 5 minutes minutes

Cook Time 2 hours hours 45 minutes minutes

Author Jenny

Ingredients

• 1 whole chicken (about 4 pounds)
• 1 ½ pounds Russet potatoes (cubed)
• 6 cloves garlic (chopped)
• 3 preserved lemons (chopped)
• 2 tablespoons chopped fresh savory
• 2 tablespoons extra virgin olive oil
• 1 tablespoon fine sea salt

Instructions

• Heat the oven to 275 F.
• Rinse the chicken, inside and out, in a gentle stream of water. Pat it dry, then truss it with 100% cotton cooking twine.. Place the trussed chicken in a baking dish, and arrange the potatoes, garlic and lemons around the chicken.
• Brush the chicken with olive oil, and sprinkle it generously with sea salt and chopped savory. Drizzle any remaining olive oil over the potatoes, lemon and garlic.
• Roast, uncovered, at 275 F for 2 hours, increase the oven temperature to 375 F and continue roasting a further 45 minutes or until the skin of the chicken crisps and turns brown, and its juices run clear. Allow the chicken to rest for 10 minutes before slicing and serving.

Notes

If you cannot find savory, substitute fresh thyme.

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Rich with coconut milk and aromatic, warming spices, this chicken curry is both simple to make and deeply flavorful. Fresh ginger and garlic, sautéed in ghee with sweet onions, form the curry's base while turmeric and garam masala give it a punch of deep, sweet spice. And there's just the faintest hint of cayenne pepper for a little heat.

What spices are in Garam Masala?

The success of this curry depends heavily on its spices. Garam masala is a deeply aromatic spice mix from India. It features various Ayurvedic warming spices thought to warm the body and support digestive fire.

While precise formulations vary from one household to the next, most recipes contain some combination of various warming spices like cumin, peppercorns, and cinnamon.

• Cumin has an earthy flavor and helps to support digestion.
• Black Pepper helps to support digestion and gives the curry a hint of heat.
• Black and Green Cardamom give the curry a fragrant, uplifting flavor.
• Nigella or Black Seed is a spice with an earthy flavor with peppery undertones.
• Cinnamon has a sweet, spicy aroma and helps support blood sugar balance.
• Cloves are sweet and spicy, and also good in mulled wine.
• Ginger has sweet heat and helps soothe the stomach.
• Mace comes from nutmeg and has a bright, peppery note.

Preparing Your Spices

The more diverse your spice mix, the richer your curry's flavor will be.

The moment you grind your spices, they begin to lose their flavor. So while you can use any garam masala in this recipe, I'd recommend buying or making a mix with whole spices. Then toast and grind the spices fresh right before you make the curry.

How to Make Garam Masala Chicken Curry

After preparing your garam masala, you'll want to warm some ghee in a Dutch oven, and then toss in your chicken. Cook the chicken until it just turns opaque, and then stir in the onions. Cook them both together in the hot fat, and then toss in your spices.

Once the chicken is coated with spices, stir in some diced tomatoes and a can of coconut milk. Simmer it all together until the chicken becomes tender and the sauce is thick enough to coat the back of a spoon.

Serve the curry over fragrant jasmine rice. And then top it with a sprinkle of chopped fresh cilantro for brightness.

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Garam Masala Chicken Curry Recipe

Tender pieces of chicken swim in a fragrant golden sauce perfumed by black pepper, cinnamon, cloves, cumin and coriander. If you make the curry ahead of time, and then warm it right before dinner, the flavors and aromas will have a chance to meld, producing a deep and resonantly rich flavor.

Course Dinner, Main Course

Cuisine Indian

Keyword chicken, coconut, spices

Prep Time 5 minutes minutes

Cook Time 35 minutes minutes

Total Time 40 minutes minutes

Servings 6 servings

Calories 476kcal

Author Jenny

Ingredients

• 2 tablespoons ghee
• 1 ½ pounds boneless, skinless chicken thighs
• 1 large yellow onion chopped fine
• 2 teaspoons fine sea salt
• 1 tablespoon garlic
• 2 tablespoons finely grated ginger
• 1 tablespoon turmeric
• 2 tablespoons garam masala
• ¼ teaspoon cayenne powder
• 1 cup diced tomatoes
• 2 cups coconut milk
• chopped cilantro to serve

Instructions

• Warm the ghee in a Dutch oven over medium high heat. When it melts, toss in the chopped chicken. Sauté the chicken in the hot fat until it turns opaque, and then stir in the yellow onions. Turn down the heat to medium, and sprinkle the salt over the onions. Stir frequently and allow the onions to cook in the ghee until translucent, about 10 minutes.
• Stir in the garlic, ginger, turmeric, cayenne and garam masala. Continue stirring the spices into the chicken and onions until they're completely coated. Then stir in the diced tomatoes and coconut milk.
• Simmer the sauce over medium heat, stirring occasionally, until the chicken is fall-apart tender and the sauce thickens - about 20 minutes. Serve warm over rice with chopped cilantro.

Nutrition

Calories: 476kcal | Carbohydrates: 8g | Protein: 21g | Fat: 40g | Saturated Fat: 23g | Cholesterol: 124mg | Sodium: 880mg | Potassium: 549mg | Fiber: 2g | Sugar: 2g | Vitamin A: 170IU | Vitamin C: 7.4mg | Calcium: 47mg | Iron: 4.2mg

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This easy slow-roasted chicken recipe is so good that you won't want to go back to the rotisserie chicken you can pick up at the deli counter. Instead, you have a near-perfect roasted chicken with beautiful, golden skin and flavorful meat that tastes of roasted garlic, spices, and fresh herbs.

When I started teaching people to cook, I began with this recipe: chicken roasted to utter tenderness and flavored with herb and garlic butter.  It's simple to make, deeply flavorful, and a great springboard for other recipes.

Plus, you can toss the bones into a pot to make bone broth when you're finished making it. 

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Slow-Roasted Chicken Recipe

This slow-roasted chicken recipe requires little effort and is perfect for beginners (or when you just need an easy family meal). While we initially cook the chicken on high heat for about 15 minutes, which seals in the juices, you'll turn the heat down to a lower temperature.

Cooking the bird at a low oven temperature for a long time is the best way to deliver juicy meat and beautiful, golden brown skin. Better yet? It's one of the easiest methods for cooking a whole chicken.

Course Dinner

Cuisine American

Keyword butter, chicken, garlic, herbs, spices

Prep Time 10 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Resting Time 20 minutes minutes

Total Time 2 hours hours

Servings 6 servings

Author Jenny

Equipment

• small bowl
• cast iron skillet (10- or 12-inch)
• butter knife
• meat thermometer

Ingredients

For the Herb Butter

• 2 tablespoons softened butter
• 4 cloves garlic (minced)
• 1 teaspoon fine sea salt (plus additional for seasoning)
• ½ teaspoon crushed red pepper flakes
• ½ teaspoon ground fennel seed
• 2 teaspoons chopped fresh sage
• 1 teaspoon chopped fresh thyme
• 1 teaspoon chopped fresh rosemary

For the Chicken

• 1 3- to 5-lb whole chicken (giblets removed)
• 1 medium yellow onion (quartered)

Instructions

• Preheat the oven to 425 F.
• In a small bowl, combine the butter, garlic, salt, red pepper flakes, fennel, sage, thyme, and rosemary. Gently mash the ingredients together until they form a uniform mixture.
• Place chicken in a cast-iron skillet. Tuck the wings behind the bird's back, and then loosen the skin from the breast meat with a butter knife to form a pocket. Press the garlic butter into the envelope between the skin and the breast meat. Spread any additional garlic rub mixture over the top of the breast and along the thighs and legs.
• Stuff the cavity of the chicken with quartered onion, then tie its legs together using cooking twine. Sprinkle the chicken generously with additional salt, and transfer to the oven. Bake at 425 F for 15 minutes, then turn the heat down to 325. Continue baking for 80 to 90 minutes or until it reaches an internal temperature of 185 F.
• Let the chicken rest or 20 minutes, and then carve. Leftovers can be stored in a tightly sealed container in the fridge for up to 5 days.

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Recipe Questions

The post Slow-Roasted Chicken appeared first on Nourished Kitchen.

This slow cooker chicken soup recipe is so easy to make that it'll become a weeknight favorite. It's a great recipe when you want to make a wholesome and nourishing dinner but are short on time.

What is it?

This slow cooker chicken soup is a simple and versatile recipe. You make it with chicken thighs, loads of vegetables, and a good dose of fragrant herbs. They simmer together in your slow cooker for a few hours, and then it's ready.

While homemade chicken noodle soup is one of the best things to eat on a chilly evening, this version of chicken soup skips the noodles in favor of a healthier option: potatoes. They're rich in potassium and folate and cook to a beautiful creamy texture in the slow cooker.

Bay leaf and plenty of fresh thyme give the soup a delicate, aromatic note. As the soup simmers, it makes the whole house smell amazing.

What's in it?

The ingredients for this slow cooker chicken soup are simple. You'll need chicken, vegetables, aromatics, and a liquid that will form the broth. They'll simmer together. And in a few hours, you'll have a hearty soup that takes practically no effort.

• Chicken is the heart of this slow cooker soup. Chicken thighs work well in this recipe because they're both flavorful and affordable, but chicken breasts work well too. Choose chicken without skin or bones because the skin can create an unpleasant texture, and small bones can be a choking hazard.
• Aromatics include fresh thyme and bay leaf. These herbs give the soup its flavor, and they work well with both chicken and vegetables.
• Vegetables give the soup flavor and bulk. Leeks are a delicious addition, but diced onion works just as well. Carrots and celery add both interest and substance to the soup. Other vegetables work well, too, such as bell pepper, green beans, peas, parsnips, and celeriac, depending on the time of year.
• Liquid ingredients can be just about anything that you have on hand. Homemade chicken broth is our favorite choice because of its rich, savory flavor. But bone broth, vegetable stock, and even plain water will work fine.

Recipe Tips

This is an easy meal to make. Beyond a little chopping, there's not much to do. This makes it the perfect recipe for new cooks or busy weeknights, and it's an excellent choice for your weekly meal prep because of both its ease and versatility. Despite its simplicity, there are a few tips you'll want to keep in mind.

• Trim the chicken thighs of excess fat and sinew. There's nothing wrong with it, but the fat may and connective tissue may not render out during cooking and can lead to a few unpleasant, gristly bites if you're not careful. It works better than using a whole chicken.
• Clean your leeks thoroughly. Farmers grow leeks in sandy soil, and grit often adheres to the leaves. Rinsing your leeks in cold water can help dislodge any dirt or grit.
• Add vegetables halfway through cooking. If you add them at the same time as the chicken, they will taste overcooked.
• Use small new potatoes if you can find them. I like to peel them and cook them whole, as they're less likely to fall apart.
• Adding frozen vegetables instead of fresh ones is a good option if you're short on time. Just dump a couple of cups of frozen onions in place of fresh leeks, as well as a cup or two of celery and carrots. It works well.
• Slow cookers vary in temperature control. For instance, a Crockpot may run hotter or cooler than a Vitaclay slow cooker. So, you may need to adjust the timing of this recipe depending on how hot your slow cooker gets.

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Slow Cooker Chicken Soup Recipe

This Slow Cooker Chicken Soup recipe is about as simple as can be. Chicken thighs and vegetables slowly simmered with fresh thyme in a nourishing, savory broth. Adding the vegetables half-way through cooking ensures they're not overcooked while allowing the chicken to become meltingly tender.

Course Soup

Cuisine American

Prep Time 10 minutes minutes

Cook Time 2 hours hours

Total Time 2 hours hours 10 minutes minutes

Servings 8 servings

Calories 296kcal

Author Jenny

Equipment

• Slow Cooker

Ingredients

• 1 ½ pounds boneless, skinless chicken thighs (trimmed of excess fat)
• 2 tablespoons extra virgin olive oil
• 2 teaspoons fine sea salt
• 2 teaspoon ground black pepper
• 1 tablespoon fresh thyme leaves
• 1 bay leaf
• 4 cups chicken broth
• 2 medium leeks (white and light green parts only, sliced thin)
• 4 carrots (diced)
• 4 celery ribs (diced)
• 1 pound new potatoes (peeled and left whole if small, quartered if large)

Instructions

• Place the chicken into the insert of your slow cooker. Drizzle the chicken with olive oil and sprinkle it with salt, pepper, and thyme. Drop in the bay leaf and pour in the broth. Cook on high for 1 hour.
• After an hour, remove the chicken from the slow cooker, and shred. Return the shredded chicken to the slow cooker.
• Add leeks, carrots, celery, and potatoes to the slow cooker and continue cooking on low for an additional hour. Carefully pluck out the bay leaf, and serve the soup hot. Store any leftovers in a tightly sealed container in the fridge for up to 5 days or in the freezer for up to 6 months.

Nutrition

Calories: 296kcal | Carbohydrates: 17g | Protein: 16g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 86mg | Sodium: 1113mg | Potassium: 585mg | Fiber: 3g | Sugar: 3g | Vitamin A: 5560IU | Vitamin C: 16mg | Calcium: 46mg | Iron: 2mg

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Recipe Questions

The post Slow Cooker Chicken Soup appeared first on Nourished Kitchen.

The post Campfire Roast Chicken appeared first on Nourished Kitchen.

Bacon, Chicken and Green Beans has an almost-Asian flavor to it, which was a delightful surprise to my family who has been on the GAPS diet for about 2 years now. Since we don't eat soy in any form, including soy sauce, we've been missing those Asian inspired dishes.

This recipe uses bacon, and you'll want to find a good source of bacon. We are pig farmers, and can tell our butcher that we want our bacon nitrate and sugar free. It will be difficult (if not impossible) to find a sugar-free bacon in a store, but you can probably find a good, thick sliced, nitrate-free bacon.

For maximum nutrition, make sure to get your chicken from a farmer who allows the birds to roam on grass. Part of the reason we are all lacking in Vitamin D is because we do not eat animals that were raised in the sun. Find out what kind of feed the birds were supplemented with, as well. Feeds that are free of corn and soy are becoming more readily available these days, which is a good thing! If you have an estrogen-induced cancer, you'll want to avoid soy-fed chicken, because the estrogen in the soy may cause your cancer to grow. Corn fattens the chicken very quickly, making for a profitable; but unhealthy product. Soy and corn were never meant to be food for poultry, as they must be processed by humans before they can be consumed.

This time of year, I don't think any of us have green beans growing fresh in the back yard. That is why this recipe calls for frozen green beans. There are many good sources of organic, good quality green beans. If you enjoy this dish, maybe next year you will want to set aside some of your own beans in the freezer so that you can make it again.

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bacon, chicken and green beans

Easy supper with chicken and green beans.

Course Entrée

Cuisine American

Servings 4 to 6 servings

Author Jenny

Ingredients

• 1 pound bacon (chopped)
• ¼ cup salted butter
• 2 lbs boneless skinless chicken thighs
• 4 cloves garlic (minced)
• 1 yellow onion (chopped)
• 24 oz frozen green beans (thawed)
• 1 cup grated parmesan cheese
• 1 cup coconut milk

Instructions

• Heat a large skillet over medium high heat, cook bacon and set aside on paper towels.
• Cook chicken in remaining bacon grease. Add butter or ghee to the pan if there is not enough grease. Add garlic and onions and reduce heat to medium, stirring until the garlic and onions are tender. Add in green beans, and cooked bacon, cover and let simmer for about 5 minutes. Stir in cheese and coconut milk until mixed well.

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