Ingredients:
1 Tb coconut or mct oil
4 cloves garlic, minced
1 onion, diced
1 jalapeno, diced (remove seeds if you don’t want it too spicy)
1/2 tsp chili powder
1/2 tsp dill
1 lb cooked, diced chicken
16 oz chicken stock
1 can coconut milk
1/2 cup Greek yoghurt
Directions:
1. Heat oil in a large pot over medium heat.
2. Add garlic, onion, jalapeno, and spices, and cook for 5-6 minutes, until garlic starts to brown.
3. Add chicken and chicken stock and bring to a simmer. Cook for 10-15 minutes to allow stock to reduce.
4. Turn off heat and stir in coconut milk and Greek yoghurt. Serve and enjoy.
