White Chicken Chilli
400gm chicken thigh, diced
1 C white beans (Navy), soaked overnight
½ C fresh parsley, chopped
1 tsp ground cumin
1tsp ground oregano
1 tsp ground garlic powder
1 tsp white pepper
1 green chilli, seeded and finely chopped
1 brown onion, chopped
1 large zucchini, grated
2 cloves garlic, minced
2 C chicken stock/broth
1 Tbs olive oil
¼ C goat/sheep yoghurt (optional)
Bring a saucepan of water to the boil and add the white beans. Boil the beans until they are nearly tender. Remove from the saucepan, drain and rinse.
Heat olive oil in a deep fry pan or saucepan. Add the chopped onion and garlic, sauté for a few minutes. Add the chicken and cook until it is brown.
Add the cumin, chilli, oregano, garlic powder and white pepper. Stir to coat the chicken with the spices. Add the stick, beans and zucchini. Bring the chilli to a simmer, cover and let it cook for around 20 minutes. After this, remove the lid and let it cook for a further 10 minutes to let the liquid thicken a little. Add the yoghurt and stir well to combine.
Stir through the parsley.
Serves 2, with left over’s for tomorrow.
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