Description
This is simultaneously hearty and light. It has plenty of protein so you’re not hungry again an hour later, but doesn’t feel like you’ve eaten a heavy stew. Recipe is very easily adaptable to vegetarian by using tofu for chicken and vegetable stock for the chicken broth.
Ingredients
- 1 head garlic, peeled
- ¼ teaspoon sea salt
- 2 tablespoons butter
- ¼ cup white miso paste
- 2 tablespoons ground cumin
- 2 tablespoons yellow curry powder
- 1 teaspoon celery seed
- 1 tablespoon ground black pepper
- 1 tablespoon sea salt
- 1 bunch celery, chopped
- 1 small apple – peeled, cored, and chopped
- 1 cup chicken broth
- 2 large skinless, boneless chicken breasts, cut into bite-size pieces
- ¼ cup water
- 1 cup dried sliced shiitake mushrooms
- 2 tablespoons balsamic vinegar
- 1 teaspoon black truffle oil
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Servings: 10