Popular Conditions & Diets
Ingredients
9
Time
30m
Serves
3
Recipe by Bianca Osbourne
Ingredients
9
Time
30m
Serves
3
Dinner
Lunch
Gluten-Free
30-Minute Meal
452 g
Boneless Chicken Thighs
1 tsp
Cayenne Pepper
1 tsp
Paprika
1 1/2 tsp
Kosher Salt
1 Tbsp
Ghee
2 cups
Leeks
sliced
5 cups
Chicken Stock
2 Tbsp
Lemon
zested and juiced
1/4 cup
Dill
chopped
1
Season the chicken with cayenne, paprika and 1 tsp of salt. In a soup pot on medium high heat melt the ghee and add the chicken. Cook the chicken for 4 minutes per side and remove from the pot. Set aside, and cool. Once cool, shred the chicken.
2
In the same pot add the leeks and cook for 9 minutes, stirring continuously. Season with the remaining salt and add the chicken stock. Bring to simmer for 3 minutes. Add the shredded chicken. Remove from heat and stir in the lemon juice.
3
To serve, garnish with fresh lemon zest.
Bianca Osbourne is a chef and lover of real talk, a creator of tasty straightforward recipes and an example of the power of manifestation. Bianca is the host of CTVLife’s CombiNation Plates, an on-air cooking expert on the Marilyn Denis Show and host of the On My Plate podcast, and she is living her best life in Toronto Ontario.
