AROMATIC CHICKEN & CARROTS (paleo, AIP)

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Dinner just doesn’t get easier than this when you’re in the mood for a hearty, made-from-scratch meal.  Five main ingredients and 15 minutes of prep time will give you a mouth-watering, healthy supper that is kid friendly and perfect for any time of the year.  At 4 pm today, I had no idea what I was going to make for dinner, but luckily both my fridge and freezer are well stocked thanks to last week’s trip to Costco, and today’s jaunt to the grocery store and farmers market.  For tonight’s meal I was inspired by the gorgeous, vibrant organic rainbow carrots that I got from the store. They must be in season right now because they are so crisp and fresh, despite having been flown (or shipped!) over from California.  I always have organic chicken thighs in the freezer, and lemons in the produce drawer, so I pulled out some shallots that I got from the farmers market, and tied it all together with the aromatic rosemary that grows so eagerly in our backyard.  After simmering on the stove top for about an hour, the result was a yummy, comforting dish that was perfect for this cool and rainy Sunday evening.

 

INGREDIENTS:

2 tbsp ghee, divided

5 medium shallots, peeled and thinly sliced

2 lbs boneless skinless chicken thighs, cut into quarters

1 lb rainbow carrots, peeled and cut into large chunks

2-3 sprigs fresh rosemary

zest of a large lemon

1 tsp Himalayan pink salt

freshly ground pepper, to taste (omit for AIP)

1 tbsp lemon juice, set aside

1 tbsp chopped fresh parsley (optional)

 

DIRECTIONS:

Heat 1 tablespoon of ghee over medium heat in a large Dutch oven, or heavy enameled pot with a tight fitting lid.

Add the shallots and sautee over medium-low heat for about 10 minutes until they are just golden brown, being careful to not let them burn.image

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Add in the chicken, carrots, rosemary, lemon zest, salt, and black pepper.  Give everything a good stir, bring to a strong simmer, tuck the rosemary sprigs under the chicken and carrots, then cover and turn the heat down to the lowest setting.

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Let simmer for about an hour to an hour and 15 minutes, or until the carrots are fork tender, and the chicken starts to fall apart.  Remove the tough rosemary stems.

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Right before serving, stir in the remaining tablespoon of ghee, the lemon juice, and add more salt and/or pepper if needed.  Garnish with fresh parsley, and enjoy!

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