This homemade comfort stew takes an exotic twist with curry and cinnamon and is so delicious my husband was trying to say, “this is a keeper” before he even got his fork out of his mouth. Yes, it’s that good.
The quinoa pilaf made with toasted almonds, apricots and parsley for the side, brings this dish home.
Seriously, it’s all gone and there’s only two of us here.
Anyway. Tomorrow is a new day, right? And it was mostly vegetables… yeah… mostly vegetables.
1 Tbsp. olive oil
4- bone in, skin-on chicken thighs
1 and 1/2 tsp. curry powder
1/2 tsp. – cinnamon
1/2- yellow onion, diced
3 carrots – peeled and chopped into chunks
1/2 – head cauliflower, cut into florets
2 cups – zucchini squash, cut into chunks
1 and 1/2 cups – chicken stock
Salt and pepper to taste
Heat olive oil in a dutch oven or other heavy pan with lid to a medium heat
Sear the chicken thighs for about 5 minutes each side
Remove chicken to a plate after the second side sears for 5 minutes and cover
Add your vegetables and spices to the pan and cook until vegetable start to soften
Return chicken to the pot
Add the chicken stock, give it a good stir and cover
Simmer on low heat for 30 minutes until vegetables are tender and chicken is cooked but juicy
Season with salt and pepper.
For the quinoa pilaf:
2 cups- cooked quinoa, rinsed first, then cooked according to package directions. (Start this step as you simmer your chicken for 30 minutes)
As the quinoa cooks and soaks up the water, preheat oven to 350 degrees to toast almonds (or you could use a toaster oven…)
Cut, 1/2 cup- dried apricots into bite sized pieces
Add 1/2 cup- almonds to a pan and toast 5-6 minutes
1/4 cup- fresh parsley, chopped for the top
Mix the quinoa and all ingredients together to make a quinoa pilaf. (You can add just a smidgen of olive oil while mixing it, then add salt and pepper to taste.)
For another variation you could use: toasted pine nuts, fresh mint and dried currants in your pilaf
Serve a side of the pilaf with the chicken stew and you have a decadent Moroccan-style dinner. Oh YUM!
Recipe from the Jan/Feb Experience L!fe magazine