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Ingredients
US|METRIC
3 SERVINGS
- 3 Tbsp. coconut oil
- 4 cms spring onions
- 5 cms batons (cut into)
- 300 grams broccoli (broken into florets)
- 1 carrot (cut into matchsticks)
- 2 baby bok choy (roughly chopped)
- 5 shiitake mushrooms (sliced)
- 1 Tbsp. coconut oil (or good-quality animal fat)
- 4 garlic cloves
- 6 cms ginger (cut into matchsticks)
- 1 red chilli (long, halved, deseeded and cut into matchsticks)
- 3 Tbsp. tamari
- 1 Tbsp. coconut sugar
- 2 tsp. toasted sesame oil
- 2 tsp. sesame seeds
- 1/2 tsp. freshly ground black pepper
- 2 tsp. tapioca flour (whisked with 1 tablespoon water)
- 1 head cauliflower (about 1 kg), florets and stalk roughly chopped)
- 2 Tbsp. freshly ground black pepper
- 2 Tbsp. apple cider vinegar (optional)
- 1 large onion (optional)
- 2 carrots (roughly chopped, optional)
- 3 celery stalks (roughly chopped, optional)
- 2 leeks (white part only, roughly chopped, optional)
- 1 garlic bulb (cut in half horizontally, optional)
- 1 Tbsp. black peppercorns (lightly crushed, optional)
- 2 bay leaves (optional)
- 2 handfuls parsley (large, flat leaf, large, optional)
- 700 grams boneless chicken thighs (skinon, cut into 3cm pieces)
- sea salt
- freshly ground black pepper
- 250 mL bone broth ((1 cup), Chicken, (recipe below))
- 2 Tbsp. coconut oil
- sea salt
- 1.5 kilograms chicken parts (bony, (I like to use necks, backs, breastbones and wings))
- 4 chicken (feet, (optional))
- cauliflower (Rice)
- toasted sesame seeds
- coriander (leaves)
- lime (cheeks)
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