This is a very good chicken variety recipe and can come from your left over chicken pieces. No wasting in nature it is all about recycling and making good use of everything
Just the way nature Intended
INGREDIENTS (serves 4)
300 grams cooked, shredded chicken meat
2 carrots diced
250 mls chicken stock
1 onion finely chopped
1/2 cup peas
1 cup coconut flour
1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons butter or ghee
2 cloves garlic
SCONE TOPPING
1 cup coconut flour
3/4 teaspoon salt
2 teaspoons baking powder
4 tablespoons butter or ghee
180 ml of coconut milk or water
METHOD IN 2 PARTS
FILLING
Preheat oven to 200 C / Gas 6.
Butter a 2 litre baking dish.
In a large saucepan, saute the chopped onion and garlic in 2 tablespoons of butter/ghee.
Stir in flour and cook for 1 minute.
Add chicken stock.
Heat until boiling, stirring continually.
Cook for 2 minutes.
Season with salt and pepper.
Add peas and carrots and cooked chicken.
Pour into the prepared baking dish.
SCONE TOPPING
In a medium bowl, mix together the flour, baking powder and 3/4 teaspoon salt.
Rub in butter or ghee until mixture is crumbly.
Stir in enough milk/water until dough is moistened, then drop by spoonfuls onto chicken mixture.
Bake in the preheated oven for 15 minutes, or until scones on top are golden brown, and cooked through.
Place the baking dish on a separate baking tray to catch any drips.
All ready for you to enjoy
EAT WELL TO LIVE HEALTHY