This recipe is perfect for those cold winter evenings when the family needs something to warm them up from the inside out!
Nuts are an excellent source of zinc and copper which are known for helping to support your immune system, so adding a handful of nuts or mixing a 100% natural nut spread through your winter dishes can really help your body ward off winter nasties.
To help further boost your immune system, leading dietitian Susie Burrell also recommends eating a variety of foods such as such as ginger, garlic, broccoli, oranges, berries, nuts, and yoghurt that contains live cultures.
Ingredients (serves 4)
- 600g skinless chicken breast, cut into cubes
- 1 tbsp tumeric
- 1/2 tsp ground ginger
- 1/2 tsp cinnamon
- 1/2 tsp chilli flakes
- 1/2 tsp sugar
- 3 tsp olive oil
- 3 carrots, sliced
- 1 celery stick, sliced
- 1/2 cup Mayver's Smooth Peanut Butter
- 1.5 cups water
- 1 cup green beans
- 1/2 cup quinoa or rice for serving per person
- In a snap lock bag mix together the turmeric, ground ginger, ground cinnamon, chilli flakes and sugar. Add the chicken pieces and shake well to evenly coat in the spices.
- Heat the oil in a casserole dish over medium heat. Add the celery and cook until it begins to soften.
- Add the carrots, peanut butter and 1/2 cup water. Bring to the boil and then reduce heat to a simmer for 5-6 minutes, until the carrots begin to soften.
- Add the chicken and cook for 2-3 minutes. Add 1 cup of water and bring back to the boil; reduce the heat to simmer covered for 15 minutes or until the chicken has cooked through.
- Add the green beans and cook a further 5 minutes.
- Serve with 1/2 cup quinoa or rice if desired.
Recipe by Susie Burrell for Mayver's