Ingredients:
For the Stew:
• 2 pasteurized cage-free, antibiotic-free organic chicken (with skin), washed cut and salted with 2 tbsp sea salt
• 1 tbsp turmeric
• ¼ cup cumin
• 1 tsp black pepper
• 1 tsp cinnamon
• ¼ cup cardamom
• ¼ cup basil seeds
2 onion cut or sliced
• 1-2 sweet potatoes, peeled and cut into chunks
• 1-2 carrots, peeled and sliced
• 1 bunch celery, chopped
• 6 liters water
For the Yogurt Sauce:
• 1 cup yogurt mix with 2 tablespoons Zen Basil seeds and 1 tsp salt
• 1 tsp chopped garlic
• Juice of 1 lemon
Garnish:
• Fresh cilantro, chopped
• Fresh basil leaves
Instructions:
1. Prepare the Stew Base:
• In a large pot, combine the salted chicken, onion turmeric, cumin, black pepper, cinnamon, cardamom, and water.
• Bring to a boil, then reduce the heat to medium. Cover and cook for 60-90 minutes, or until the chicken is fully tender and falls off the bone. Cooking time may vary depending on the quality of the chicken.
• Once the chicken is fully cooked, add the sweet potatoes, carrots, and celery to the pot.
• Simmer for an additional 10 minutes, or until the vegetables are soft.
• Stir in the basil seeds and cilantro cook for another 2-3 minutes.
3. Prepare the Yogurt Sauce:
• In a small bowl, mix the yogurt, basil seeds salt and chopped garlic, and lemon juice. Set aside.
4. Taste and Serve:
• Adjust the seasoning of the stew with more salt if needed.
• Serve the stew hot, garnished with fresh cilantro and basil leaves.
• Add a dollop of the yogurt sauce on top or serve it on the side.
Enjoy this nutrient-packed, aromatic stew as a comforting and healthful meal!
