This West-African staple is big on flavor.
(Contributed by the Light of Life Foundation)
Make the marinade ahead—the night before, if possible.
32 servings–1.79 mcg of iodine per single serving
3 oz of chicken is 1 serving size per person
5-6 lb chicken, cut into ½” pieces
½ head cabbage, cut into large chunks
3 carrots, roughly chopped
½ cup corn or safflower oil
4 small onions, roughly sliced
2 lemons, juiced
½ cup apple cider vinegar
2 bay leaves
2-4 garlic cloves, chopped or pressed
2 tbsp ground mustard
1 serrano pepper, diced
½ tsp black pepper
Mix marinade ingredients well; pour into a gallon-size sealable plastic bag or glass or metal container.
Add chicken and toss to coat.
Marinate in refrigerator for 4-24 hours.
Add 2 tbsp oil to large skillet, heat until hot.
Remove chicken from marinade; drain and sauté.
Remove when browned to separate dish.
Add remainder of marinade and bring to a boil, scraping up any bits from bottom of pan.
Return chicken to pan.
Cover and cook for 15 minutes.
Add cabbage and carrots to pan; continue to cook while stirring occasionally until chicken is done.
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Typically, those following a low-iodine diet (LID) are recommended to consume no more than 50 micrograms (mcg) of iodine per day. One serving of this recipe as stated does not exceed 15 mcg of iodine.
Talk to your doctor before making any dietary or lifestyle changes and to determine if these recipes are healthy choices for you.