Chicken Pot Waffles

Inspired by my old time love affair with chicken pot pie and my always wandering eye when it comes to chicken and waffles, I created a recipe that combined the two into a delicious, more reasonable version of the classic.

TURMERIC WAFFLES INGREDIENTS

⅓ cup coconut milk or almond milk3 tablespoons melted coconut oil, plus a bit extra for greasing1 tablespoon 100% maple syrup (optional), plus extra for serving2 teaspoons vanilla extract2 teaspoons apple cider vinegar1¼ cup almond flour1 tablespoon turmeric powder or 2 tablespoons freshly juiced turmeric1 teaspoon baking soda¼ teaspoon Himalayan pink salt3 eggs

TURMERIC WAFFLES ASSEMBLY

1 | Use coconut oil to grease your waffle iron, preheating it while you prepare your batter.2 | Place all the ingredients in a food processor or blender and mix until batter is formed.3 | Pour into prepared waffle iron and cook for the recommended time.*Yields about 6 waffles.

CHICKEN POT TOPPING INGREDIENTS

1 pound Organic Chicken Thighs, boneless and skinless1 Onion3 Carrots1 teaspoon Coriander1 teaspoon Salt2 cups Sweet Peas, frozen1 cup Pearl Onions, peeled and frozen1 cup Coconut Milk4 Garlic Cloves

CHICKEN POT TOPPING ASSEMBLY

1 | In a slow cooker, layer the onion, carrot and chicken with salt and coriander, topping it with peas and pearl onions.2 | Cook on low for 4 hours and then strain out the broth.3 | Place the vegetables and chicken in the casserole.4 | In a food processor, blend one cup of broth with ½ of the cooked vegetables, 1 cup of coconut milk, 4 garlic cloves and a pinch of pink salt.5 | Blend until creamy and then pour over the vegetables and chicken.6 | Serve with turmeric waffles.