Mexican Chicken | Paleo | Gluten-free | The JOYful Table

Ingredients

• 2 lge celery stick(s), in chunks
• 1/2 med zucchini, in chunks
• 1/4 head cauliflower, roughly chopped
• 3 cloves garlic
• 1 cup (250ml) chicken broth/stock
• 2 cups (500ml) passata/tomato puree, divided
• 2 - 3 Tbsp coconut oil, for cooking
• 600 - 700g skinless chicken, breast or thigh chopped into small cubes
• 1 onion(s), diced
• 1 Tbsp ground coriander
• 1 Tbsp cumin
• 2 tsp dried oregano
• 1 tsp paprika
• 1 tsp smoked paprika
• 1/2 tsp chilli powder, powder or to taste
• 2 lge carrot(s), finely diced
• 1 x 270ml can coconut cream, a thick brand like Ayam
• Juice from 1 lime(s)
• 1 1/2 tsp fine sea salt
• 1/2 tsp black pepper, ground
• 1/4 cup chopped coriander, leaves