This anti-inflammatory recipe was contributed by our Health Coach, Justine Stenger.
This recipe for Apricot and Leek Chicken is packed with thyme, a magnificent herb, and is also one of my favourite dishes.
The active ingredient in thyme is a compound called thymol. This powerful compound is not only antibacterial, anti anaphylactic, and anti-fungal, it is also a powerful antihistamine. Serve this dish over spiralized zucchini noodles or with a side of mashed sweet potatoes and you have a delicious, nutritious, well balanced anti-inflammatory meal.
Prep time - 10 min
Cook time - 45 min
Serves - 6
Difficulty - Easy
- 6 pastured chicken thighs, skin removed
- 2 leeks, half moon sliced
- 1 1/2 Tbsp dried thyme
- 2 Tbsp fresh thyme, minced
- 12 organic dried apricots, sliced
- 2 cups chicken broth
- 1 Tbsp ghee
- 1/2 cup chopped parsley
- 1/2 lemon, juiced
- 2 tsp sea salt
- Heat a large dutch oven and add ghee and leeks. Sauté leeks until translucent. Add thyme, salt, dried apricots and broth. Add chicken thighs and cover with chicken broth. Cook for 45 min or until chicken is done.
- Transfer chicken to six serving bowls and top with apricot broth. Drizzle with lemon juice and top with fresh parsley.
Justine Stenger studied nutrition and physical education at the University Of Alberta. She graduated in 2008 and went on to complete a Holistic Nutrition and Therapeutic Chef Certification at Bauman College in Boulder, Colorado. She has completed her Functional Medicine training with The Institute For Functional Medicine, is a Bredesen Trained Practitioner, GAPS Practitioner, Certified Gluten Practitioner, and is a Certified Functional Medicine Health Coach through The Institute For Functional Medicine.