I love this dish. Truly one of my favourites and super high in anti inflammatory goodness too.

PREP TIME: 20 minutes      COOKING TIME: about 1 hour      SERVINGS: 4

Ingredients: 

  • 4 slices bacon
  • 1 medium yellow onion, diced
  • 4 cloves garlic, smashed or roughly chopped
  • sea salt and black pepper
  • 12 button mushrooms, stemmed and quartered
  • 1/2 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon oregano leaves
  • 2 cups chopped parsnips (1/3″ cubes, 3-4 parsnips)
  • 1 carrot, finely diced
  • 2-3 cups chicken broth, divided
  • 700 grams boneless skinless chicken thighs
  • 1/4 cup sliced green onions (scallions)
  • 1/4 cup chopped fresh cilantro
  • 1 lime, cut into wedges

Method: 

  • Chop the bacon into pieces and place into a large enameled cast iron pot or other heavy-bottomed pot over medium heat. Allow the bacon to cook until the fat has rendered out of it, about 4 minutes. Add the onions and cook until the onions are translucent, 3-4 minutes. Next add the garlic and season generously with salt and pepper, stirring to combine the ingredients.
  • Once the garlic has cooked for a minute or two, add the mushrooms and allow them to soften, then add the cumin, coriander, oregano, parsnips, and carrots to the pot. Allow the vegetables to cook until they begin to brown a bit, about 5 minutes.
  • Add 2 cups of the broth and stir to combine, then place the chicken thighs into the pot, on top of the vegetables but pressing them down to be covered by the broth. For a thicker consistency of the chili, add the arrowroot to 1/2 cup of the cold or room temperature broth before mixing in with the vegetables, and whisk thoroughly to combine, then stir the mixture into the chili. Add more broth to your pot (1/2-1 cup) if necessary to cover the chicken. Place the lid on the pot and cook for 15 minutes, until the chicken is cooked through.
  • Remove the chicken thighs from the pot and place on a cutting board or plate, then shred each thigh apart with two forks. Place the chicken back into the pot and stir to combine. Add more salt and pepper to taste if necessary.
  • Continue to simmer the chili for 10 minutes or longer with the lid off to reduce the liquid to your desired consistency.
  • Garnish with a squeeze of fresh lime, sliced green onions and cilantro before serving.

Note: The chili will thicken when chilled whether you added the arrowroot or not, and will be thicker still if you did add the arrowroot.

To make this in a slow-cooker, simply cook the bacon before adding it (along with any rendered fat) to a slow-cooker with all of the remaining ingredients. Cook on low for 3-4 hours. Remove the chicken to shred it before mixing back into the chili.

Orignal recipe by Diane Sanfilippo

 

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