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Canna Curry Chicken Stew

Cannabis Infused Greek Yogurt Chocolate Mousse Edibles Magazine Recipe

Ingredients for broth:
1 or 2 medium onions, sliced
3 or 4 celery stalks, chopped
1 or 2 large carrots, chopped
olive oil
1 or 2 sweet potatoes chopped
5 to 8 whole cloves
salt and pepper
6 to 10 cups water

Directions:
Sauté the onions, celery and carrots in a just enough olive oil to cover bottom of stew pot or crock pot with stovetop hot burner functions (think Ninja). When the onion has softened after about 8 minutes, add the chopped sweet potatoes and whole cloves to the pot with 6 to 10 cups of water, depending on the amount of vegetables you included. Bring to boil, then lower heat and simmer until the sweet potatoes are soft, about 30 minutes. Remove cloves and puree the mixture in a blender or food processor, saving a few small chunks of sweet potatoes for the stew.

Chicken Peanut Butter Curry Stew Ingredients:
3 to 5 cups large chunks cooked chicken from store bought roast chicken or two to three lbs. cooked chicken breasts
1 ½ cup natural peanut butter
1 (28) oz. can chopped tomatoes
1 to 2 tablespoons curry powder or red or green curry paste
1 teaspoon cayenne pepper
1 to 2 quarts sweet potato broth
1-3 teaspoons Cannabis infused coconut oil (Esculent Oils is a great choice)

Directions:
Simmer over medium heat until the peanut butter is completely blended and the stew has a thick, even consistency, about 20 minutes. Salt to taste Suggested toppings: Chopped peanuts, toasted coconut, lime wedges, cilantro and/or red or green hot peppers Serve alone or with rice, quinoa or naan bread.

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