INGREDIENTS
2 tbsp
/ 30 ml avocado oil
1
medium yellow onion
2
heads of garlic (yes, indeedy!)
9 oz
/ 255 g whole green onions / scallions / spring onions, about 3 grocery store bunches
1 1/4 cups
/ 300 ml chicken or vegetable broth
1
packed cup / 40 g fresh cilantro, using the stems as well as the leaves
2 tbsp
/ 30 ml fresh lime juice
2 tsp
/ 2 g dried oregano
1 tsp
/ 2 g ground ginger
3/4 tsp
fine sea salt
3/4 tsp
ground cumin, omit for aip
1/2 tsp
black pepper, omit for aip
2 cups
/ 480 ml of nightshade free salsa verde, above, see notes.
4 cups
/ 960 ml chicken broth
1/2 tsp
dried oregano
1/2 tsp
ground ginger
1/4 tsp
fine sea salt
1/4 tsp
ground cumin, omit for aip
1/4 tsp
black pepper, omit for aip
1 lb
/ 454 g cooked, sliced or shredded chicken
3
packed cups / 340 g riced cauliflower, see notes
fresh lime juice,
chopped cilantro
coconut cream or yogurt
sliced avocado
chopped green onions or chives