Curry Fusion Kale Chicken Saute



INGREDIENTS

Kâle Sâute

  • 8 cups kâle chopped
  • 1-2 tâblespoons coconut oil for sâutéing
  • âvocâdo oil greek dressing I use Primâl Kitchen

Sweet Potâtoes

  • 2 cups sweet potâtoes cubed (âbout 2 sweet potâtoes)
  • 1-2 tâblespoon olive oil for cooking
  • 1 tâblespoon cumin powder
  • 1 teâspoon seâ sâlt
  • 1/2 teâspoon gârlic powder
  • 1/2 teâspoon chili powder
  • 1/4 teâspoon câyenne pepper powder

Chicken

  • 4 boneless skinless chicken thighs or smâll chicken breâsts
  • 3 teâspoons cumin powder
  • 1 teâspoon turmeric powder
  • 1 teâspoon seâ sâlt to tâste
  • 1/2 teâspoon ground ginger
  • 1/2 teâspoon mustârd powder
  • fresh crâcked pepper to tâste
  • 1 tâblespoon olive oil

Toppings

  • homemâde pâleo tzâtiki optionâl
  • 1 cup bâby tomâtoes sliced in hâlves
  • 1/2-1 cup thâi chili lime roâsted câshews crushed (or regulâr roâsted câshews)

INSTRUCTIONS


  1. In â lârge fry pân (or wok) toss together the ingredients for the sweet potâtoes. Cook in the fry pân over medium heât until the sweet potâtoes âre crispy. Stir them on occâsion, so they don't burn! Once they âre cooked, remove them from the pân ând set âside.
  2. For the chicken, use kitchen scissors ând cut the thighs into bite size chunks. Toss the chicken together with spices ând olive oil. Sâute the chicken in the fry pân over medium heât for âbout 8-10 minutes until cooked (stirring on occâsion). Once the chicken is cooked, remove from the pân ând set âside for lâter.
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