Print

This aromatic recipe features chunky pieces of chicken cooked with cilantro that is rich in flavonoids, phytonutrients, and phenolic compounds makes an excellent wintertime recipe. With the warming spices, like cinnamon, ginger, cloves and cardamom, this dish is a winner with any side of your choice. Goes great with steamed rice, steamed quinoa, pasta, and flat breads. The proportions of this recipe are for a medium or large MEC pot.

 

 

 

Ingredients:

Meat: 2 lbs. Chicken (boneless or bone-in),

Vegetables: 1 cup Cilantro, 2 medium-sized onions, finely chopped, and tomatoes.

Therapeutic Spices: 1 tsp. ground turmeric, 1-2 chilies, 1 inch ginger, finely chopped, 3 cloves garlic,

Aromatic Spices: 1 stick of cinnamon, 2 cloves, 2 cardamom pods, 1 dried bay leaf

Duration: This cooks on medium-low heat in about 30 minutes.

How to cook your Chicken and Cilantro Stir-fry:

First, place your medium or large MEC pot on the burner. Turn stove to low heat. Place 1 tsp. oil or ¼ cup of water, inside the pot. Add spices, ginger and garlic, except for turmeric and chili. Sauté, cover, and cook for 5-7 minutes on low. Once steam has built up inside the pot, add the chicken, turmeric, and chili. You can now add tomatoes, if desired. Then, turn up the heat to medium. Stir, cover, and continue cooking for 12-15 more minutes, then reduce to low heat, and add cilantro, salt, 1 tsp. oil, and stir. Turn stove off, cover the pot, and let recipe rest for a few minutes to “come together”. Serve with hot rice, quinoa, pasta, or flat breads.

NOTE: If you would like more gravy, add ½ cup of water when you add the chicken.

Here is another version of this recipe: Delicious Cilantro Chicken Stir-Fry in Clay!