INGREDIENTS: 400g of chicken thighs ½ onion, finely diced 2 cloves of garlic, finely diced 1 tablespoon of olive oil 1 cup of Chicken Bone Broth 1 ½ cups of sauerkraut (homemade or bought) 6 kale leaves, chopped 1 large sweet potato, peeled and chopped into chunks 1 handful of fresh spinach 1 handful of Italian parsley, roughly chopped 2 servings METHOD: In a large lidded frypan, add olive oil and brown chicken on both sides over a medium to high heat. This should take about five minutes each side. Remo[...]
