These simple recipe is the best way to introduce healing spices into our children’s diets.

This recipe couldn’t be easier or more delicious, and I’m certain it will become a favourite.

• 1 tablespoon coconut oil duck fat, tallow or other good quality fat cold- pressed, virgin
• 1 small onions finely chopped
• 1 garlic cloves finely chopped
• 1 tablespoon mint chopped
• 1 pinch ground cumin
• 1/2 teaspoon ground turmeric OR 1 teaspoon grated fresh turmeric
• 125 mls beef broth (stock) or filtered water
• 260 g chicken thighs diced
• 100 g cauliflower chopped
• 1 tomatoe

• Melt the coconut oil in a frying pan over low heat. Add the onion, garlic and mint then sauté, stirring often, until the onion is very soft and caramelised (about 8 minutes).
• Stir in the cumin, turmeric, chicken and cauliflower and cook for 3 more minutes. Add the tomato and cook until the tomato breaks down to a pulp – about 8 minutes.
• Pour in the broth or water and simmer until the chicken is completely cooked (about 10 minutes). 
• Transfer to a food processor and process to the desired consistency. Add more broth if needed.
  
• Notes
• Store in an airtight container in the fridge for 2–3 days.

• CALORIES: 622
• CARBS: 29g
• FATS: 33g
• PROTEIN: 56g

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