I read on one website that after a little while on the Candida diet you begin to lose your taste for things being very sweet and begin to be able to appreciate the natural sweetness that is in vegetables.
Although I have generally cooked all my food from scratch, I would instinctively reach for the tomatoes, the peppers, and sometimes the sugar to add a little sweetness to savoury dishes.
Now that these are off limits, I have had to get a bit more inventive to make my sauces taste as good as they did before.
On this note, tonights chicken dinner was a triumph. It was a simple sauce, but by reducing it right down the intensity of flavour and the natural sweetness of the onions and leeks added made it rich and delicious.
So, my humble recipe:
- Chicken thighs, without skin, cut into strips
- olive oil
- 1 white onion finely chopped
- 3 cloves garlic finely chopped
- 2 leeks chopped
- 1 tbs paprika
- few sprigs fresh thyme
- two bay leaves
- organic yeast free stock cube
- black pepper
- sea salt
1. Add onions to heated oil and cook over a medium heat until softened
2 Add chicken thigh and cook until browned
3 Add leek and garlic and cook until soft
4. Add black pepper, oregano, paprika, a pinch of salt, stir and allow to cook for another 2-3 mins
5. And stock (cube dissolved in 500 mls water). Add thyme and bay leaves
6. Cover and simmer for 40 minutes until chicken cooked
7. Remove lid and turn up heat to allow the sauce to reduce down till thickened and sweet in taste.
8. Remove bay leaves and serve with steamed or stir fried vegetables.