Bart's Recipes
Rinse the fresh green beans, trim the ends and halve them. Peel the large onion and the two garlic cloves and mince them. Cut the organic chicken thigh fillet into equal cubes.
Heat the coconut oil in a large braising pan over medium heat. Briefly sauté the minced onion and garlic until translucent. Add the chicken cubes and brown the meat on all sides. Sprinkle the turmeric over and cook briefly so the spice releases its flavor into the meat.
Add the prepared green beans to the braising pan and stir well. Pour in the natural chicken stock. When the liquid begins to simmer, reduce heat to low, cover the pan and let the stew gently simmer for fifteen to twenty minutes until the chicken is tender and the beans are tender-crisp.
Remove the pan from heat and taste the stew. Season to taste with Celtic sea salt. Divide the warm stew onto plates and serve.
