Chicken in Ginger Carrot Sauce

Ingredients:

5 cups of baby carrots, 1/2 cup of roughly chopped ginger, 2 white onions (yellow onions are ok as well), 1 orange, 1 can of coconut milk, 2 cups of chicken broth, extra virgin olive oil, cumin, cinnamon, nutmeg, salt, pepper and…

…chicken breasts (I used 5 pieces). Start by cutting the breasts into cubes and season them with salt and pepper.

Heat up about 2 tblsp of olive oil in a pot and add the chicken pieces. Saute until the chicken is golden and throughly cooked. Set aside, cover with a lid.

Chop roughly the 2 onions.

Peel the ginger and chop into small pieces. You should have 1/2 of a cup.

Add the onions and ginger into the pot and saute until the onions start to turn slightly brown.

Add about 1tsp of cinnamon and 1tsp of cumin and mix it well.

Now you will need 2 cups of chicken broth. There are all kinds of chicken broth that you can buy, I use the one that you have to mix with hot water.

Pour the chicken broth into the pot and stir for about a minute.

Take 5 cups of baby carrots…

…and chop them into small pieces.

Add the carrots into the pot and cook until they’re soft.

Once the carrots are cooked, add 1 can of coconut milk, mix it all well, turn off the heat and set aside.

Peel the orange and chop it into smaller pieces. Add it to the pot. Once the mixture in the pot cools down a little, you can use the food processor and make a puree.