#aromaticspices

Indulge in the rich flavors of this gluten-free CrockPot Chicken Tikka Masala, where tender chicken pieces are simmered in a creamy coconut tomato sauce infused with aromatic Indian spices.

Ingredients: 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces. 1 onion, diced. 3 cloves garlic, minced. 1-inch piece of ginger, grated. 1 can 14 oz diced tomatoes. 1 can 14 oz full-fat coconut milk. 1 tablespoon garam masala. 1 teaspoon ground cumin. 1 teaspoon ground coriander. 1 teaspoon paprika. 1/2 teaspoon turmeric. Salt and pepper to taste. Fresh cilantro, chopped, for garnish.

Instructions: Put diced onions, minced garlic, and grated ginger in a crockpot. Crack the tomatoes into small pieces and mix them with the coconut milk, garam masala, paprika, turmeric, salt, and pepper. Mix things together well. Add the chicken pieces to the crockpot mixture and make sure the sauce covers all of them evenly. When the chicken is done, cover it and cook on low for 6 to 8 hours or high for 3 to 4 hours. Check the seasoning and make any necessary changes before serving. Before serving, sprinkle with chopped fresh cilantro. Serve hot with naan or rice that doesn't contain gluten. Have fun!

Prep Time: 15 minutes

Cook Time: 240 minutes

This Paleo Beef Broccoli dish is gluten-free and grain-free, featuring thinly sliced beef marinated in coconut aminos and aromatic spices, served with broccoli florets and spiralized broccoli stem noodles. It's a flavorful and nutritious twist on a classic Asian-inspired favorite.

Ingredients: 1 lb beef sirloin, thinly sliced. 2 tablespoons coconut aminos. 1 tablespoon olive oil. 2 cloves garlic, minced. 1 teaspoon grated ginger. 2 cups broccoli florets. 2 broccoli stems, spiralized into noodles. Salt and pepper to taste. Sesame seeds for garnish. Chopped green onions for garnish.

Instructions: Coconut aminos, garlic, ginger, salt, and pepper should be mixed together in a bowl with beef slices. Wait 15 minutes. In a pan, heat the olive oil over medium-high heat. It will take about 34 minutes on each side to brown the beef slices after you add them. Take it out of the pan and set it aside. Put broccoli florets in the same pan and cook them for about 4 to 5 minutes, until they are soft. Put broccoli stem noodles in the pan and cook for two to three minutes, until they are soft. Put the cooked beef back in the pan and mix everything together until it's hot all the way through. Before serving, top with chopped green onions and sesame seeds.

Prep Time: 20 minutes

Cook Time: 15 minutes

A hearty and flavorful dish featuring tender chicken gizzards simmered in a rich tomato sauce with aromatic spices.

Ingredients: 500g chicken gizzards, cleaned. 1 onion, finely chopped. 2 cloves garlic, minced. 1 can 400g diced tomatoes. 2 tablespoons tomato paste. 1 teaspoon paprika. 1/2 teaspoon cayenne pepper. 1/2 teaspoon dried oregano. Salt and pepper to taste. 2 tablespoons olive oil. Fresh parsley for garnish.

Instructions: Heat olive oil in a skillet over medium heat. Add chopped onions and minced garlic, saut until translucent. Add chicken gizzards, cook until browned on all sides. Stir in diced tomatoes, tomato paste, paprika, cayenne pepper, dried oregano, salt, and pepper. Reduce heat, cover, and simmer for 30 minutes, stirring occasionally. Uncover and continue cooking for another 10 minutes until sauce thickens. Garnish with fresh parsley before serving.

Prep Time: 15 minutes

Cook Time: 40 minutes

A delicious and hearty Paleo stew made with tender chicken, sweet potatoes, and creamy coconut milk, seasoned with fragrant spices. This stew is perfect for a cozy and satisfying meal.

Ingredients: 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces. 2 large sweet potatoes, peeled and diced. 1 can 14 oz coconut milk. 1 onion, finely chopped. 3 cloves garlic, minced. 1 red bell pepper, chopped. 1 tablespoon coconut oil. 2 teaspoons curry powder. 1 teaspoon ground cumin. 1/2 teaspoon ground coriander. Salt and pepper to taste. Fresh cilantro leaves for garnish.

Instructions: In a large pot, heat the coconut oil over medium heat. Add the chopped onion and saut until translucent, about 3-4 minutes. Add the minced garlic, curry powder, ground cumin, ground coriander, and red bell pepper. Saut for another 2 minutes, until fragrant. Add the diced chicken pieces and cook until they start to brown, about 5 minutes. Stir in the diced sweet potatoes and pour in the coconut milk. Season with salt and pepper. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes, or until the sweet potatoes are tender and the chicken is cooked through. Taste and adjust the seasoning if needed. Serve hot, garnished with fresh cilantro leaves. Enjoy your Paleo Coconut Chicken and Sweet Potato Stew!

Prep Time: 15 minutes

Cook Time: 30 minutes

This Thai grilled chicken recipe is bursting with flavor from a blend of soy sauce, fish sauce, honey, lime juice, and aromatic spices. It's perfect for a quick and easy weeknight dinner or weekend barbecue.

Ingredients: 4 boneless, skinless chicken breasts. 1/4 cup soy sauce. 2 tablespoons fish sauce. 2 tablespoons honey. 2 tablespoons lime juice. 2 cloves garlic, minced. 1 teaspoon grated fresh ginger. 1 teaspoon ground coriander. 1 teaspoon ground cumin. 1/2 teaspoon turmeric. 1/4 teaspoon cayenne pepper optional. Fresh cilantro, chopped for garnish.

Instructions: To make the marinade, put soy sauce, fish sauce, honey, lime juice, garlic, ginger, coriander, cumin, turmeric, and cayenne pepper if using in a bowl and mix them together. Put the chicken breasts in a shallow dish or a plastic bag that can be closed again, and pour the marinade over them making sure they are well covered. Put the mixture in the fridge for at least two hours, or better yet, overnight for the best results. Warm the grill up to a medium-high level. Take the chicken out of the marinade and throw away the extra marinade. Cook the chicken on the grill for 6 to 8 minutes on each side, or until it's done and the juices run clear. Before serving, sprinkle with chopped fresh cilantro.

Prep Time: 10 minutes

Cook Time: 15 minutes

A flavorful and aromatic stirfry inspired by South African curry flavors. This dish combines tender chicken or tofu with a medley of colorful vegetables and fragrant spices, all served over a bed of cooked rice.

Ingredients: 2 cups cooked rice. 1 cup diced chicken or tofu. 2 tablespoons vegetable oil. 1 onion, chopped. 2 cloves garlic, minced. 1 tablespoon South African curry powder. 1 red bell pepper, sliced. 1 yellow bell pepper, sliced. 1 cup broccoli florets. 1 cup carrots, thinly sliced. 1 cup snap peas. Salt and pepper to taste. 2 tablespoons soy sauce. 1 tablespoon lemon juice. Fresh cilantro leaves for garnish.

Instructions: Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the diced chicken or tofu and stir-fry until cooked through, about 5 minutes. Remove from the skillet and set aside. In the same skillet, add more oil if needed, then add the chopped onion and minced garlic. Stir-fry for 2-3 minutes until fragrant and slightly softened. Add the South African curry powder and stir-fry for another minute to toast the spices. Add the sliced red and yellow bell peppers, broccoli florets, carrots, and snap peas to the skillet. Stir-fry for 5-7 minutes until the vegetables are tender-crisp. Return the cooked chicken or tofu to the skillet and mix with the vegetables. Add the cooked rice to the skillet and stir-fry everything together for another 2-3 minutes, until well combined and heated through. Season with salt and pepper to taste, then drizzle soy sauce and lemon juice over the stir-fry. Toss to coat everything evenly. Remove from heat and garnish with fresh cilantro leaves. Serve hot and enjoy your South African Curry and Rice Stirfry!

Prep Time: 15 minutes

Cook Time: 20 minutes

This Paleo slow cooker chicken curry is a flavorful and satisfying dish that's perfect for a low-carb and Paleo diet. The creamy coconut milk, aromatic spices, and tender chicken combine to create a delicious meal.

Ingredients: 2 lbs boneless, skinless chicken thighs. 1 can 13.5 oz coconut milk. 1 onion, diced. 3 cloves garlic, minced. 1 tablespoon fresh ginger, grated. 2 tablespoons curry powder. 1 teaspoon turmeric. 1 teaspoon cumin. 1 teaspoon paprika. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1 cup cauliflower florets. 1 cup diced bell peppers. 1 cup chopped carrots. 1 tablespoon coconut aminos. Fresh cilantro, for garnish.

Instructions: Place chicken thighs in the slow cooker. In a bowl, mix coconut milk, diced onion, minced garlic, grated ginger, curry powder, turmeric, cumin, paprika, salt, and black pepper. Pour the coconut milk mixture over the chicken. Add cauliflower florets, diced bell peppers, chopped carrots, and coconut aminos to the slow cooker. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through and vegetables are tender. Serve hot, garnished with fresh cilantro. Enjoy!

Prep Time: 15 minutes

Cook Time: 360 minutes