Spicy Chicken and Mushroom Pot
Jul 20, 2023Your new mid week dinner that hits all the marks! This one pot recipe is so incredibly easy to make and perfect for lazy cooks! The added aromatics and spices in this pot not only elevates the flavour, but it helps to protect you against unwanted pathogens in the winter (extra win!). Use whatever mushrooms you desire for this one!
Spicy Chicken and Mushroom Pot
GF, RSF Serves 2
INGREDIENTS:
2 tablespoons ghee
1 large chicken breast
1 small brown onion, roughly chopped 1 shallot, finely chopped
3cm cube turmeric, finely chopped 3cm cube ginger, finely chopped
3 garlic cloves, minced
1 teaspoon chilli powder
1/3 cup dried shiitake
2 tablespoons low salt tomato paste
1 teaspoon miso paste
200g organic diced tomatoes
2 cups chicken broth
200g swiss brown mushrooms
1 cup enoki mushroom
2 cups spinach
Coriander, to garnish
Crispy shallots, to garnish
Chilli flakes, to garnish (optional)
Sea salt and pepper
METHOD:
Add ghee into a large pot over medium heat. Add chicken breast and sear for 3-4 minutes each side until golden.
Next add brown onion, shallot, turmeric and ginger. Stir for 2 minutes until translucent. Then add garlic, chilli powder, dried shiitake, salt and pepper. Stir for another 2-3 minutes until fragrant. Add tomato paste and miso paste, stirring for around 30 seconds before adding in the diced tomatoes and chicken broth. Place a lid over the pot and bring it to the boil over medium/high heat.
Once the pot is boiling, reduce to a simmer and add swiss brown mushrooms. Allow to simmer with the lid off for 15 minutes. Using two forks, pull apart the chicken breast to create small shredded pieces of chicken. Add in enoki mushrooms and spinach, combining all ingredients well with a wooden spoon. Cook for a final 2-3 minutes.
Divide mixture between two bowls. Garnish with coriander, crispy shallots and chilli flakes (optional). Season with salt and pepper—enjoy!
