Yes I'm a Foodie

Be the master of one pot cooking.
Snow Day Chicken Stew

By Linda Dulicai


Yes, I’m a foodie. I love to cook and to eat. I am not vegan or vegetarian. I am a protein hound, but most of all I love spices, all kinds of spices.  My main message is to play with your food. Play with the flavors and spices. Adapt to what you have on hand. I keep a good variety of spices and try to use them in unconventional combinations.


Snowy Day Chicken Stew – this recipe was invented today. You may adjust the spices to your level and the ingredients to number of people you want to feed. This roughly serves two.


Free Range organic local chicken – I had 2 legs and thighs in my freezer, but you could use breasts just as well.

1 medium organic potato

½ large organic yellow onion

3 organic carrots

1 blood orange with ¼ of the outside finely chopped

1 small can chopped tomato (it’s winter so alas no fresh)

1 can organic coconut milk unsweetened

Organic chicken stock to cover

1 dried from my garden hot red pepper and some crushed Serrano green pepper

¼ bunch organic cilantro

Organic oregano and marjoram to taste

1 large bay leaf

Dried mint about ½ teaspoon (again from the summer garden)

Mexican safflower about ¼ teaspoon

Cumin to taste

About a ¼ teaspoon caraway seed (my Hungarian heritage)

Black sesame seed, roughly a tablespoon.


Today I added ½ teaspoon of honey at the end. The sauce was a little bitter from the extra skin and white part of the blood oranges I added for the slight tartness and the bioflavonoids they contain. It truly richened the entire dish.


Brown the chicken after it is thawed in organic raw coconut oil with a third of the garlic. Add everything else and cook until the chicken is falling apart.


Today I added some broccoli in when it had about 20 minutes to go as that was the green in my fridge. It might have been Kale or Chard on another day.


I will serve this over pasta which today happens to be organic adzuki bean pasta. If you like rice, brown organic rice would be terrific, or even quinoa and corn organic pasta of any shape.


You can always adjust spices up or down. If you over spice, just add some celery to absorb the excess but you probably will not want to eat the celery.


A practitioner for more than 38 years, Linda Dulicai is a Certified Natural Health Professional and an Advanced Loomis Digestive Health Specialist educated in more than 25 modalities of wellness. She is CEO of The Healthy Zone.