INGREDIENTS
4
chicken breasts (boneless, skinless)
salt & pepper (for seasoning the chicken breasts)
2 tbsp
olive oil
2
white onions (slice one onion and roughly chop the second onion)
1 28 ounce can
crushed tomatoes (preferably fire roasted)
1
inch fresh ginger (about 1 tablespoon) (chopped)
3 cloves
garlic
1 tsp
turmeric powder
1 tbsp
cumin powder
1 tbsp
coriander powder
2 tsp
cinnamon powder
3
medium carrots (about 6 inches long) (peeled and diced)
2 1/2 cups
chicken stock (600 ml) (aim for a lower sodium stock)
2 tbsp
brown sugar or use coconut sugar for paleo
1 tbsp
red wine vinegar
1 cup
medjool dates (100 grams) (seeds removed and chopped into small pieces)