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Tuesday, May 9, 2017

Sourdough Red Chicken & Biscuits

I've been wanting to use more red palm oil and tonight's supper lent itself beautifully to that very end! I had dough souring to make the Chicken Pot Pie from GNOWFGLINS Sourdough E-Book for supper but I started adapting the recipe when it came to make the filling and it turned out DELICIOUS! My whole wheat hating husband and son (and the later hates anything to do with coconut too!) both enjoyed it, my son even going back for seconds! 

Stage 1: Soaking the biscuits

2 1/2 cups fresh ground flour
6 tbsp palm shortening

Cut fat into flour.

1/2 cup sourdough starter
3/4 cup milk

Mix together and add to the flour until you have a workable dough. Cover and set aside in a not too warm spot for 4-8 hours.

Stage 2: The Filling

Preheat oven to 400 degrees.

1 tbsp butter
3 tbsp red palm oil

Melt in a cast iron skillet.

1/2 onion, diced
2 medium potatoes, diced
2 medium carrots, diced

Saute until onions are softened.

1 cup water

Add, cover, and simmer until onion is softened.

While cooking, mix together...

1 can coconut milk
1 tsp garlic powder
1 tsp smoked paprika
1 tsp salt
1/4 tsp pepper
1/2 tsp Mrs. Dash Herb & Garlic Seasoning (I add this to everything, it is the BOMB!!)
3 heaping tbsp arrowroot powder

2 cups cooked chicken, chopped

Stir into veggies once soft, then pour in coconut milk mixture and stir until thickened. Remove from heat.

Stage 3: Putting it all together.

Flatten soured dough and sprinkle with...

1 tsp salt
1/2 tsp baking soda
1 1/2 tsp baking powder

Knead in then break off balls, flatten to about 1/2 inch thick and place over filling. Carefully put skillet into the oven and bake for about 20 minutes or until biscuits are cooked through (I poked around the bottom of one to be sure, nothing worse than raw in the center biscuits :x)

It was SO YUMMY!!! 

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