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The Best. Chicken. Ever.

chicken with yogurt 1 retouched If you follow my blog, you’ll notice how much I rave about making some of the ‘best’ recipes out there. Call me arrogant or pedantic, but I think I’m a pretty good cook–especially since I haven’t been trained formally.

In light of yesterday’s post about palm oil, I decided to create a recipe that used this awesome ingredient. And because it’s FINALLY starting to warm up, I thought I’d make use of one of my favorite spring/summer ingredients: cilantro!

 

The Beauty of Cilantro

Did you know cilantro can literally release your inner beauty and glow? It’s one of my favorite herbs to use not only because of its fresh flavor, but also because it poses many health benefits! Benefits of cilantro include:

chicken with yogurt 2 retouched

  • Removing Heavy Metals–Cilantro is one of the best herbs to remove heavy metals and toxins from the bodies. It is specifically great for removing mercury from the blood. I add cilantro to smoothies, sauces, and all sorts of other dishes to reap the benefits.
  • Aids in Digestion–Cilantro and ginger are long known to help ease digestion ailments and problems. Cilantro can provide a cooling effect to the digestion tract, settling even the worst upset stomachs. I drink cilantro tea frequently when experiencing nausea from my Crohn’s disease, and it works like a charm!
  • Boosts Immunity–Rich in antioxidants, cilantro is a great food for boosting immunity and fighting disease. It also helps fight back against free radicals that could potentially damage DNA and lead to all sorts of health problems.

Remember, you don’t need to eat copious amounts of cilantro to reap the benefits. Sneak just a few tablespoons into an omelette, fresh salsa, a smoothie, or  tomato sauce for added flavor and nutrients!

 

Print Recipe
Chicken with Potatoes, Tomatoes and Cilantro Lime Yogurt Sauce
Prep Time 15 minutes
Cook Time 60 minutes
Servings
Ingredients
Prep Time 15 minutes
Cook Time 60 minutes
Servings
Ingredients
Instructions
  1. Saute onion, salt, and pepper in red palm oil for 10 minutes.
  2. Add chicken and turmeric. Cook until browned, adding water as needed to keep the chicken from sticking to the pan. I recommend adding the 2 cups of water as needed (i.e. the water level is getting low).
  3. Add turmeric and saffron. Bring mixture to a boil. Add tomato paste and let simmer for 45 minutes.
  4. Right before serving, add potatoes and cook until soft and tender (approximately another 25 minutes). Serve with rice.
  5. For the yogurt sauce, blend yogurt, cilantro, and lime juice in a high speed blender. Serve alongside chicken and rice.
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