Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being

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We most certainly welcome back our Mama Cats with her recipe!

Please Fave the original Here

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Ingredients

2 cups of fresh tender mugwort. You should be able to pinch it off with your thumbnail.
2 cloves garlic
1 inch chunk, or about the size of the last part of your thumb of ginger
2 large onions
500g or half a lb of chicken cut to bite sized pieces
2 tbsp of coconut oil
200g Can of cut tomato
200g coconut milk with
1TBSP curry powder
1TBSP chicken stock powder or a Cube
Salt and pepper to taste

Directions

First, you want to par boil the mugwort for about 2 minutes then drain run under cold water. Take that and run it through a blender until smooth. Save until the end.

Grate the garlic and ginger.

Season the chicken with some salt and pepper, use the coconut oil and brown chicken. Set to the side.

Finely chop or blend the onions in coconut oil and sauteed until tender and just caramelized. Add the can of tomato, spices, and chicken stock powder or cube, let it thicken up, then add the coconut milk. Get an immersion blender out and blend it up if you want.
the chicken goes in and last but not least, add the mugwort. let it combine for only a minute or two, and then it is good to serve with rice or nan.

I really enjoyed this take on using mugwort in a savory dish. I have had it many times in sweets here in Japan, it's my favorite! And it's very common, but never in a main course. It does give it a more earthy sage like flavor, and I didn't add too much just in case my kiddos decided it was too strong a flavor... But I will definitely add more next time!

I love cooking with weeds :3