This meal is super easy to make, wholesome, and nutritionally balanced. It contains gut-loving bone broth, fiber, alkalising veges, and natural prebiotics. Make double and have the leftovers for breakfast or lunch the following day.

Ingredients

2 tbsp curry powder
1 tbsp paprika
1 tsp black pepper
2 tsp Himalayan salt
1kg organic chicken thighs, chop roughly
4 garlic cloves, crushed and chopped
1 brown onion, roughly chopped
2 cups carrots, chopped
4 celery stalks, chopped
1 cup organic coconut milk
1 cup bone broth (homemade) or water
1/2 cup brussel sprouts, cleaned (optional)

For extra prebiotic fibre love, add well-rinsed and prepared legumes such as cannellini beans, lentils, borlotti, or black beans

Method

• Pop chicken thighs into a slow cooker.
• Mix curry, paprika, salt, and pepper together and sprinkle over chicken thighs.
• Toss to coat.
• Add garlic, onion, carrots, celery, and brussel sprouts and place on top of the chicken.
• Combine coconut milk and broth together and pour over vegetables and chicken.
• Slow cook chicken and vegetables for 5-6 hours in a slow cooker or large casserole dish on low-medium heat.
• If adding legumes, toss in when vegetables are added.

Serves 4-5