Coconut Chicken Broth

Winter is coming and I can't lie, I'm dreading it! Every year I hope I'll wake up in some sunny location near the beach, wearing my sarong and tanga but nope, here I am again moaning about the cold. 

But, if there's anything I love about winter it's the food and training. There's nothing like finishing off a lifting session and knowing you have a warm hot pot or soup waiting for you. 

I initially made this dish out of pure boredom but it came out really yummy. Very autumnal and I tried to make it as lean and  healthy as possible. Hope you enjoy this as much as I did. 

INGREDIENTS:

2 corn fed chicken breasts, cut into pieces

1 medium onion, finely chopped 

2 cups green beans, sliced 

2 cloves garlic, crushed

1 small red chilli, finely chopped 

Crushed fresh ginger

1 cup coconut milk

2 cups chicken stock 

1 tsp coconut oil 

Salt and pepper to taste 

Add other spices if you like

Brown the chicken in the 1 teaspoon of coconut oil on a moderately high heat. Add onions, garlic  and chilli. Pour in chicken stock and coconut milk, reduce heat and simmer for 5-10 minutes. Switch off the the cooker completely and then add the green beans to the pot. Allow the vegetables to steam cook until you are ready to serve.

Serve with rice or black bean spaghetti but it can also be eaten on its own.