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Afghani Chicken w Parsnips & Chick Peas


2 lb chicken boneless thighs or breast, cut in large chunks

2 tbsp EVOO

Juice of 1 large lime, extra limes for garnish

1 onion, sliced

1 tsp minced garlic

1 tsp minced ginger

2 parsnips, sliced (and optional carrots)

1 can chick peas, drained

3 tbsp cashew butter

½ cup plain yogurt

1 tsp Peachy’s herb mix

1 tsp ground cardamom

Salt and pepper to taste

Chopped cilantro and sliced red peppers for garnish


Squeeze lime onto uncooked chicken, set aside.

Heat oil in a large skillet, add chicken and cooked both sides for 4 minutes each.

Add onions, garlic and ginger, cook for 3 minutes.

Add parsnips and chick peas (and carrots), cover and cook for 5 minutes.

Add yogurt, cashew butter, herb mix, cardamom, salt and pepper, making sure products are well coated with sauce.

Garnish with chopped cilantro, lime slices and red pepper strips.

Serve over hot red and black rice.

Nutrition Information per serving;

314 Calories, 27 g Protein, 18.4 g Carbohydrates, 14.8 g Fat, 4 g Fiber, 184 mg Sodium, 210 mg Potassium, 18.4 mg Cholesterol

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