INGREDIENTS
2
lbs Chicken thighs
1
Bay leaf
4 cloves
Garlic
2 tsp
Garlic powder
4 tsp
Marjoram, dried
1
Onion
2 tsp
Onion powder
1 tsp
Parsley, dried
1
(475 ml) can Tomatoes
3
Eggs
2
(800 ml) cans Tomato puree
1 1/2 cups
Almond flour
1 tsp
Red pepper
1 tsp
Salt
8 tbsp
Coconut oil
2 tbsp
Butter
1 cup
Water