RECIPE BY GEVITY RX

BROTHY GINGER & CHILLI CHICKEN

If you like spicy, this one’s for you. Ginger, chilli and organic fermented miso from Populate Body Glue®. One-pot, nourishing, zero nasties. 

Serves 4-6
GF | DF | RSF

INGREDIENTS:

5-6 chicken thighs, boneless & skinless

2 tbsp olive oil

2 tbsp rice wine vinegar

1 tbsp coconut aminos 

1 tbsp honey

1 tbsp Gevity Bone Broth Body Glue Populate 

2 tbsp freshly grated ginger

3 cloves garlic, minced

1/2 cauliflower head, finely chopped

2 bok choy, halved

1 lime, juiced

1 tbsp sesame seeds

4 spring onions, thinly sliced for garnish

1/2 red chilli, thinly sliced for garnish

Fresh coriander, to garnish

Chili oil, optional to garnish

METHOD:


1. In a small bowl, combine the olive oil, rice wine vinegar, coconut aminos, honey, Gevity Bone Broth Body Glue Populate, freshly grated ginger and minced garlic. Whisk to combine. Place the chicken thighs in a shallow dish or bowl, pour the marinade over them, and toss to coat. Let sit for at least 15 minutes to infuse the flavours (longer if you have time).


2. Heat a drizzle of olive oil in a large, deep pot or Dutch oven over medium heat. Add the finely chopped cauliflower and sauté for 5–7 minutes until tender and lightly golden. Season with a pinch of salt and set aside.


3. Increase the heat slightly. Using tongs, remove the marinated chicken from the bowl (reserving the marinade) and sear the thighs in the same pot for 2–3 minutes per side, until lightly browned.


4. Pour the remaining marinade over the chicken. Add 2 cups of boiling water and stir to combine. Bring to a gentle simmer, cover and cook for 12–15 minutes, or until the chicken is cooked through and tender.


5. In the final 3–4 minutes of cooking, nestle in the halved bok choy. Replace the lid and allow them to steam until just wilted and vibrant green. Squeeze lime juice into the broth and give everything a gentle stir. Taste and adjust seasoning as needed.


6. Spoon the cauliflower rice into bowls, followed by the tender chicken, bok choy, and plenty of the fragrant broth. Top with sesame seeds, spring onion, red chilli, fresh coriander and optional chilli oil to serve.