Take a marrow, or at least a good length of, cut in half lengthways, remove the seeds and commit to the oven at 180C for about an hour. Optionally, drizzle some olive oil over.
When the marrow is about done, shred an onion and some chicken breast.
In a large skillet, melt a little coconut oil, pop the onions in with some flavours: sea salt, black pepper, garlic powder, paprika and ground coriander.
Once the onions are cooked through, add in the chicken and quickly cook through before adding in sliced mushrooms and chopped fresh coriander.
Serve out with the marrow down first, chicken and mushroom over, garnished with some pine nuts and a good drizzle of yogurt and lemon juice. I also sprinkled some sumac over.
... for a random bunch of ingredients, just cooked through and put together, it worked very well; testament to the chorus of the ancestral chef: "cook real food and put it together".
