Chicken In a Pot With Eggplant
Saturday, 13 August 2011
Last week my husband was diagnosed with candidiasis, an overgrowth of the harmful yeast candida albicans, after having issues with constrictions of his esophagus. Now, in addition to avoiding gluten, dairy and sugar, he has to cut out all carbohydrates for 5-6 weeks. That leaves pretty much meat and vegetables! He was certainly bummed, but I am trying to help out by making lots of yummy foods he can eat.
No carbs means no grains. Though some versions of the candida diet allow for gluten-free grains, his doctor wants him to avoid them completely at first. We discovered a wonderful substitute for starchy foods – eggplant, which is in season now in California. Here is my version of chicken-in-a-pot with eggplant instead of potatoes.
2 free-range chicken legs
2 T cultured butter (or olive oil if you can’t do butter)
1 small red onion, diced
5-6 garlic cloves, coarsely chopped
1 medium eggplant, diced
Optional: 1/2 bunch chard or other leafy green
Heat the butter in a large skillet. Add the chicken legs, skin-side down, and sprinkle generously with sea salt. Let the pieces brown for a few minutes, gently moving them to keep from sticking to the pan. Then add the onions and garlic, turn down the heat, and cover & simmer for about 25 minutes while preparing the eggplant. I like to slice the eggplant first and salt or soak in salt water before dicing; pat dry with a paper towel. Then add the eggplant to the pot and drizzle with olive oil. Cover and simmer over low heat for another 15 minutes. If you like, toss a 1/2 bunch of chopped chard or other leafy green vegetable into the pot to steam for 5 more minutes. Stir to coat the veggies in the juices.
This is an easy, low-maintenance one-pot meal for easy clean-up. It basically cooks itself, you don’t have much to do while it is cooking, and it is so delicious! Thankfully there are wonderful foods one can eat while on the candida diet. But it is not easy. The hardest part is breakfast. He’s been eating a lot of eggs, leftovers, miso soup with homemade chicken stock, and nuts with plain goat or sheep’s milk yogurt. If anyone has any great candida-friendly breakfast ideas, let me know!