All of this talk about unhealthy food put me in the mood for something really healthy, so I came up with this recipe. It can easily be turned vegan if you remove the chicken.
First I fried some crushed garlic in a bit of olive oil. While it was reaching a golden shade, I added some ginger and carrots. Then I added skinless, boneless chicken thighs and seared them on both sides.
This was the perfect moment to turn down the heat and add some vegetable stock (water would be fine, too.)
As the meat stewed in the stock, I added:
– jicama sticks;
– French beans;
– bean sprouts;
– some chopped tomatoes that I had left over from making a salad;
– a few spinach leaves that I didn’t want to let go to waste;
– some fresh dill;
– a teaspoon of stone – ground Dijon mustard (if you don’t have real mustard, don’t use any at all);
– turneric;
– cumin seeds.
The whole thing tasted phenomenal.