Here’s a yummy recipe for liver health that is gluten, dairy and soy free and tastes good!
Braised chicken thighs with fennel and cashews
8 bone in organic chicken thighs
3 fennel bulbs quartered
1 cup cashews (we used roasted unsalted)
2 cup green olives, no pit
One lemon zested with juice set aside
3/4 cup organic chicken broth
1/2 cup vermouth
2 tbsp lime or lemon infused olive oil
10 garlic cloves minced
1 tsp coriander
1/2 tsp red pepper flakes
1 tbsp honey
Salt and pepper
Heat olive oil over medium heat in braising pan, add chicken thighs skin down and cook until skin crisps about 8-10 minutes. Set chicken aside. Keep chicken fat in pan, add fennel bulbs and sprinkle with salt. Cover for 3-5 minutes, then add garlic, lemon zest, coriander and pepper flakes and black pepper, stir in uncovered then stir in 1/2 cup vermouth, scraping up browned bits until mixed. Stir in olives, broth, honey, lemon juice and cook on low to simmer, add chicken back into broth and sprinkle cashews over top. Do not mix cashews into broth, let rest on top. cook uncovered in oven for 35-40 minutes. Serve with organic purple rice for a wonderful nutty base rich in polyphenols!