You can add this sauce to some grilled chicken breasts for a delicious, flavorful meal. When you’re grilling or frying meat, try to use lower temperatures wherever possible. This reduces the amount of advanced glycation end products (AGEs), which have been linked to a number of degenerative disease and also place undue stress on the digestive and immune systems.
- 8 oz. boneless, skinless chicken breast
- ¾ cup walnut pieces
- 1 large clove garlic
- ¼ tsp. red pepper flakes
- 4 sprigs cilantro
- ¼ tsp. salt
- 1 ¼ cups chicken stock
- ⅛ tsp. saffron
- ¼ tsp. paprika
- ¼ tsp. ground coriander
- ¼ tsp. ground fenugreek
- 1 Tbsp. raw apple cider vinegar
In the bowl of a food processor, add walnut pieces, garlic, red pepper flakes and salt and process until mixture is coarsely ground, set aside.
Heat chicken broth in a medium saucepan over medium heat. Add walnut mixture, saffron, paprika, ground coriander, ground fenugreek and bring to a simmer. Reduce heat to medium low and continue to simmer sauce for 5 minutes. Remove from heat, stir in raw apple cider vinegar.
In a medium skillet, heat some olive or coconut oil over a medium high heat. Add the chicken and cook until nicely browned on all sides, about 7 to 10 minutes.
Slice up the chicken and drizzle with the walnut sauce. Refrigerate any remaining sauce in a covered container.
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