The Clever Gut Diet Cookbook by Clare Bailey & Joy Skipper

Author:Clare Bailey & Joy Skipper
Language: eng
Format: epub
Publisher: Atria Books

470 CALORIES

Veira’s Cilantro Chicken with Yogurt and Fennel

A light, tangy dish adapted from a recipe my mother learned while living in Malaysia.

Serves 4

2 garlic cloves, minced

1 inch fresh ginger, grated or finely chopped

Zest and juice of 2 limes

4 bone-in, skin-on chicken thighs (about 11/3 lb)

3 tbsp coconut or rapeseed oil

1 large onion, diced

Seeds from 6 cardamom pods

2 fennel bulbs, trimmed and quartered lengthwise

2 celery stalks, diced

1 tsp cornstarch

Large bunch of fresh cilantro, chopped

3 cups full-fat active Greek-style yogurt (or nondairy equivalent)

1 green chile, seeded and diced

• DAIRY-FREE OPTION

• GLUTEN-FREE

• GOOD FOR PHASE 1

1. In a nonmetallic bowl, mix the garlic, ginger, the lime zest, half the lime juice, salt, and pepper. Add the chicken and marinate in the fridge for at least 1 hour, or ideally overnight.

2. Preheat the oven to 350°F. Heat the oil in a large frying pan and sauté the chicken and onion over medium heat for 8-10 minutes, turning occasionally, until they are lightly golden. Add the cardamom seeds for the last 2 minutes of cooking. Spoon the contents into a large baking dish. Tuck the fennel and celery between the chicken pieces.

3. Pour the rest of the lime juice and any remaining marinade into the frying pan to deglaze it. Stir in the cornstarch and most of the cilantro, followed by the yogurt. Mix thoroughly, scraping the pan to incorporate all the chicken juices, then pour it over the chicken in the baking dish.

4. Cover the dish with a lid or foil and bake for 15 minutes. Uncover and bake for 15-20 minutes longer, until the chicken is slightly browned and cooked through. Before serving, scatter some green chile and the remaining cilantro on top.

5. This goes well with Cauliflower Rice with Cilantro and stir-fried greens (add 40 calories). For an extra yogurt kick, mix 1 cup Greek-style yogurt with 1 tbsp cilantro and 1 tbsp lime juice and dollop it on top.

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