At the time of writing this, it is 40 degrees outside, rather chilly for Florida. I got a bunch of goodies, including heirloom black tomatoes (so yummy sweet) from the Brown Family Farm, my local trusty pesticide-free produce place. (He also has wonderful chicken eggs, if you live in the area.)
So in spirit of the cold, I created this concoction using some of my bounty and a package of ground chicken, a few bacon tips, and some chicken livers I found in the freezer. Don't be afraid of bacon, as it adds all kinds of flavor to this dish. Just get a high quality kind: US Wellness Meats is a good source.
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- 1 lb organic ground chicken
- 1 strip grass-fed bacon (optional, but boy, does bacon make everything better!)
- 2 chicken livers (also optional, but adds a nice flavor and a shot of minerals)
- 2 ½ cups organic chicken stock
- 1 Japanese eggplant, chopped into dime sized pieces
- 2 heirloom tomatoes, chopped
- 1 bunch dinosaur kale (or any kind of kale), leaves removed from stems and chopped well
- 1 jalapeno pepper, chopped, seeds in or out depending on your heat preference
- 1 garlic glove, minced
- 2 T chopped fresh parsley
- ¼ heaping tsp mustard seeds
- ¼ heaping tsp fennel seeds
- ¼ heaping tsp celery seeds
- 2 T coconut oil
- salt to taste
- Heat the 2 T coconut oil in a pot over medium high heat.
- When hot, add the mustard, fennel, and celery seeds and stir around until they pop and become fragrant.
- Turn the heat down to medium and add the garlic, ground chicken, bacon, and chicken livers. Cook until chicken done.
- Add the chicken stock and rest of the ingredients. Bring to a simmer.
- Turn fire down to low and let simmer for about 30 minutes or until eggplant is done (transparent looking).