The cooked leeks have a noodley texture which goes really well with the onions . I love this dish as its full of herbs and spices, which have immune boosting and antifungal properties. The coconut oil, butter and ghee also contain healthy fats which keep you feeling full for longer, as well as being super nutritious.
This meal takes about 10-15 minutes to prepare and cook, so it’s perfect when you are short for time.
The four main ingredients I used are:
- Organic chicken cut into strips (whatever cut you like I tend to use chicken breast for this)
- 1 Medium leek
- 1 Large red onion
- 1 Red chilli (seeds removed if you aren’t a fan of spice)
You will also need:
- 1 Tbsp Organic Coconut oil
- 1 Pinch Himalayan salt
- 2 Tbsp dried sage
- 1 Tsp garlic granules
- 2 Tbsp sweet paprika
- 1/4 Tsp cayenne pepper
- Organic Butter or Organic Ghee to serve
Begin by chopping the vegetables finely (about 1-2 cm wide) and chopping the chilli as finely as you can
Heat the coconut oil in a large frying pan or wok
Season the chicken with a pinch of Cayenne Pepper, then add to the pan and stir fry for 2-3 minutes, or until golden
Next add the vegetables and stir fry for approx 2 minutes
Add the sage, garlic granules, sweet paprika and more coconut oil if the dish looks a little dry
Keep stir-frying until the chicken is cooked through, then stir through a tablespoon of Organic Butter or Ghee
Remove from the heat
Serve and Enjoy!