Immunity Chicken Stew with Thyme
Immunity Chicken Stew with Thyme
Instant Pot
Serves 4
45 minutes
A super immunity boosting chicken stew, redolent with ginger, thyme, turmeric and healing spices. Fresh thyme at the market was the inspiration. I love thyme, caraway and dill with chicken. The lemon and fresh parsley at the end lighten it, and the Greek yogurt contrasts with the bit of heat. Nothing will lay you low if you keep a pot of this stew going.
Ingredients
Instant Pot
¼ cup red palm oil
1 medium onion, chopped
2 medium carrots, medium dice
2 stalks celery, medium dice
6 cloves garlic, peeled with inner sprout removed
1-inch piece, fresh turmeric, unpeeled, cut into small chunks
1-inch piece, fresh ginger, cut into small chunks
1 tablespoon, fresh thyme, minced
1 teaspoon fine sea salt
4 skinless, boneless chicken thighs
1 quart water
All of Spice Mix
1 teaspoon whole coriander seed
½ teaspoon caraway seed
1 teaspoon dill seed
2 dried bay leaves
1 teaspoon ground cinnamon
¼ teaspoon black peppercorns
½ teaspoon red pepper powder
1 tablespoon sweet paprika
2 tablespoons dried onion flakes
1 teaspoon garlic powder
To finish
2 tablespoons potato starch stirred into ⅓ cup of water
3 tablespoons fresh lemon juice or more as needed
½ teaspoon flaked sea salt
1 cup parsley, chopped
Greek yogurt to serve
Directions
Before you cook: grind the spices together into a rough powder using a spice grinder or coffee mill. Grind the turmeric, ginger and garlic together into a rough paste using a small food processor, or finely mince by hand. Prep the vegetables, minced thyme leaves and chopped parsley.
Set the Instant Pot to high saute and warm the red palm oil. Add the onions and saute for 5 minutes. Add the celery and carrots and continue to saute for 3 minutes. Add the turmeric, garlic, ginger paste and saute for 2 minutes more. Add the chicken, salt and spice mix. Stir everything together with the water.
Check the Instant Pot seal and put the lid on. Set to high pressure for 12 minutes with a 5 minute natural release. When it’s time, release the pressure and open the lid. With two forks shred the meat in the broth. Stir in the potato starch slurry and stir to thicken the broth. Stir in the other finishing ingredients, taste and correct the flavors as needed. Remember that stew is always best the next day. Serve hot with dollops of Greek yogurt.
