I love this recipe. I make it every week!

This week however I made a curry variation of the recipe. Here's what I did:

1. Fry some chopped onion
2. Add spices (1tsp curry, 1/2tsp turmeric, 1tsp coriander, 1/2tsp chili)
3. Add coconut milk (or use chicken stock for lower calories)
4. Add shredded chicken and other veggies if desired (I used peas and bell peppers)
5. Add whole cashews to add calories if desired
6. Simmer

Turned out pretty well!

Just made this today. Absolutely delicious and easy to prepare--even a novice chef like myself was able to do it. Keep the recipes coming!

I personally like making the coconut crust pizza use some cream cheese for the "pizza sauce" and then top it with my dead chicken in a pan. It goes a long ways though, it takes me about 3 days to finish the whole thing this way. Oh & my favorite is to use cashew butter. Yummy stuff.

Chris, you are quickly becoming one of my heroes. This stuff is just incredible. I can see why it's one of your favorite dishes to prepare. Even though I know healthy food can taste great, it still seems so wrong for something healthy to taste THIS good. The only things I may try in the future is cashew butter and maybe something with a little spice. Maybe a little tabasco.

Another good thing is that I think this food can really be helpful for my grandmother. She's on a low sodium and soft diet but she also needs to get more protein than she currently does. Unfortunately, she constantly complains about not being able to eat anything good. I think this could be the ticket. I'm gonna go over the sodium content of the ingredients again just to be sure.

Thanks again Chris.

N8tive, dead chicken on top of pizza crust. Sounds interesting.

Glad everyone is still loving this recipe! It's a favorite around the Shugart ranch.

I tried making this last night with lamb. I recently did a food allergy test, and unfortunately chicken was one of the things that came up positive, albeit at a low level. I'm trying to eliminate all the foods that came up positive just to see how my body reacts. Personally, I liked it better with the lamb, though the wife said she preferred it with the chicken. But for those who want to try it:

Start off cooking the lamb on high heat for a couple minutes until it browns. Pour the meat into a strainer and give a quick rinse with water (even a lean cut is going to give off a lot of grease that will take over the flavor of the stew if you don't). Turn the heat down to medium and add the lamb back in with the onions. Follow the regular recipe from there.

I made a few other adjustments like I changed the volumes of the actual broth components a bit, simmered it a bit longer (~20 minutes), and garnished with chopped sun-dried tomatoes instead of scallions.

Just made this, and it's going into the steady rotation...and I don't even like peanut butter.

Changes:
Roasted the chicken myself (since I get whole chicken from my meat CSA)
Used 1.5 large onions, 5 Romas, plus some tomato paste concentrate and pureed with stick blender
Used about three generous splashes of ACV plus a hit of balsamic
~3 tbsp chili powder and the same of chipotle, plus a chopped pepper
Served with minced cilantro

Chris, made this for my first solid meal and it was awesome!!! Good call!! Do you have the recipe for the Steak, Feta, Avacado Pizza? I think that will be this weeks HSM.