Spicy chicken fricassee

Ingredients for 4 servings:

• 1 soup chicken (approx. 1 kg)
• 1 pack of soup vegetables, e.g. onions, celery, yellow beets
• 1 head of cauliflower
• 1 onion(s)
• 3 carrots
• 1 bunch parsley, fresh
• 250 ml cream
• 4 tbsp tiger nut(s), ground
• some salt
• Lemon pepper
• turmeric

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 3 hours 30 minutes; Total time approx. 4 hours

for LOGIans

Wash the chicken and cook in a large pot with plenty of water and the cleaned and roughly chopped vegetables for about 2-3 hours. Remove the skin from the cooked chicken, remove the meat from the bones, and cut the skin (to taste) and the meat into small cubes. Pour the soup through a sieve and collect the stock. This can easily be done the day before. Alternatively, you could also use leftover roast chicken or something similar. Wash and trim the cauliflower and cut it into small florets. Peel the carrots and cut into small cubes. Peel the onion and cut it into small cubes. Wash and finely chop the parsley. Sauté the onions and carrots in a little oil, add the parsley, cauliflower florets, and meat, pour in about 1/2 liter of stock and the cream, and simmer for a few minutes. Thicken with the tiger nut flour and season to taste. As a LOGI dish, I don’t serve a side dish (the cauliflower is perfectly sufficient here). For non-LOGI eaters, I serve boiled rice as a side dish.