Ingredients
- 2 tablespoons ghee
- 1 teaspoon Mt Zero Pink Lake Salt, divided
- 2 brown onions, minced
- 4 cloves garlic, minced
- 1/4 teaspoon dried thyme
- 2 teaspoons coconut or tapioca flour (optional, will help create a thicker stew)
- 6 cups chicken stock
- 2 chicken breast fillets
- 4 cups butternut pumpkin, cut into 2cm cubes
- 1 large head kale, cut into bite-size pieces
- 1/4 cup minced parsley
- 1/8 teaspoon freshly ground black pepper
Instructions
- Preheat oven to 150ºC. Melt ghee in a large pot over medium heat. Add the onions to the pot along with 1/2 teaspoon salt. Cook until soft, about 5 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Stir in the thyme and flour. Slowly whisk in the chicken stock and then scrape the bottom of the pot with a wooden spoon to release any browned bits.
- Add the chicken and pumpkin and bring to a simmer. Cover the pot and place it in the oven for 1 1/4 hours.
- Bring a medium pot of water to boil. Add kale to the water and boil for 7 minutes. Drain.
- Remove the pot from the oven and spoon out the chicken using a slotted spoon. Shred the chicken using two forks and then put the chicken back in the pot. Stir in the kale, cover and let stand for 5 minutes. Stir in parsley and season to taste with remaining 1/2 teaspoon salt and freshly ground pepper.
