Ingredients
Equipment
Method
- Have the homemade chicken meat stock and separately prepared cauliflower rice ready. Chop the fruit and mince the shallots. Weigh the fresh chicken raw, cut into fairly even serving pieces and season with sea salt and black pepper to taste.
- Melt half the measured coconut oil in a large skillet over medium heat. Pan-fry the chicken until cooked through, turning as needed. Check the thickest piece reaches 165°F with a food thermometer. Lift the cooked chicken to a plate; keep the measured oil and juices in the skillet.
- Add minced shallots and chopped apple to that same pan. Sauté thirty to sixty seconds in the remaining measured fat, stirring and adjusting heat if the small pieces color too quickly. Do not add extra starting oil.
- Add the chicken meat stock, raisins or dates, chopped apricots, curry powder and the measured sauce salt. Stir to distribute the spice and simmer one to two minutes.
- Stir in the remaining measured coconut oil and return the cooked chicken. Simmer uncovered a few more minutes until the sauce cooks down and thickens slightly but remains spoonable. Taste and adjust salt and pepper.
- Divide the cauliflower rice and chicken among servings, spooning the fruit and sauce over the top. Add optional chopped prepared nuts at serving time if desired.
Notes
Chicken: The one-pound amount at 1× is weighed raw. Cook the fresh chicken first to 165°F at the thickest piece, lift it out, then return it after the first fruit-stock simmer. No cooked-chicken weight conversion is supplied.
Divided fat: At 1× use one tablespoon coconut oil for the fresh-chicken and fruit-pan stage and one tablespoon when returning the chicken. Keep the same pan fat and juices after lifting the chicken; do not add another starting tablespoon. The linked rice has its own half tablespoon oil.
Fruit: Half a cup dried apricots can be replaced by three large fresh apricots at 1×. Quarter-cup raisins or chopped dates are alternatives, not two additions. Use fruit without added sugar, sulfites, sorbates or oils.
Shallots: Two minced shallots or one-quarter onion at 1×; four shallots or one-half onion at 2×.
Stock: Use one cup homemade chicken meat stock at 1×, prepared ahead.
Rice: Make one batch of cauliflower rice with coconut oil for four side servings. It has its own full recipe and card; its preparation is separate from this chicken sauce.
Timing: The initial fruit-stock simmer takes one to two minutes. The card's two-minute Initial Sauce Simmer field is only that upper planning phase. Fresh-chicken cooking and the uncovered sauce finish take additional time; no fixed whole-recipe total is given.
Garnish: Optional chopped crispy almonds or crispy pecans must be fully prepared and dry before serving. Omit for a base without nuts.
GAPS: Full GAPS after its fruit and spices have been introduced. The fruit cooks into the stock sauce. The coconut-oil version has no dairy or eggs; optional nuts add nuts. Not early Intro or No-Plant GAPS.
Storage and scaling: Refrigerate leftovers promptly in shallow covered containers and use within three to four days. Store rice and optional nuts separately when possible. At 2× double the measured ingredients for eight servings and use enough pan batches for the fresh chicken.