Coq au Cox-3

I've spent the day obsessing over how to increase my family's intake of cox-3 inhibiting foods (see previous post) and came up with this dish for dinner. I've noted ingredients known to contain cox-3 inhibitors and/or are foods with a known anti-inflammatory effect.

Coq au Cox-3

1 pound chicken, cut into pieces
1 onion, diced (rich in quercitin, an antioxidant)
3 cloves garlic, minced (antioxidants)
1 large piece of ginger, grated (about 1/4 cup) (antioxidants)
1 zucchini, sliced (beta- carotene found in zucchini has anti-inflammatory properties)
1 yellow squash, sliced (vitamin C in summer squash is an anti-inflammatory)
5 Roma tomatoes, chopped (I've read that vitamin C and folate make them anti-inflammatory, yet my husband's naturopath told him to avoid tomatoes because they belong to the nightshade family -- which are inflammatory. Need to look into this a bit)
1 cup coconut milk (okay, so this was the one ingredient of questionable nutritional value, but it tasted good)
At least 2 tbsp curry powder (Cox-3 blocker)
At least 2 tbsp turmeric (Cox-3 blocker)
1 tsp chili powder
1 tsp cinnamon (Blood glucose control)
2 tbsp olive oil (antioxidant)
salt and pepper

Directions: In a large skillet over medium heat, heat oil and saute onion and garlic until tender. Add chicken, curry, turmeric, chili, cinnamon, and a pinch of salt and continue to saute; flip chicken pieces to cook each side. After 7 minutes, add zucchini, squash, and tomatoes. Cover and cook for 10 minutes. Remove pan from heat and pour into a casserole dish. Stir in coconut milk and add more spices, if desired. Place in 325 degree oven and let cook for 2-3 hours or until chicken is tender enough to fall off the bones. Remove from oven and let cool for 5 minutes. Serves 3-4 people.

This dinner was met with praise by all, including a picky 5-year old who claimed the chicken tasted like hot dogs. Sure enough, the Organic hot dogs we buy do list turmeric as ingredient for coloring.