Serves: 5-6
Cook Time: 30 minutes
Equipment: Cutting board, chef knife, vegetable peeler, large spoon, large skillet, medium bowl, measuring cups and spoons, tongs
Ingredients:
- 1 ct. Onion, large
- 2 ct. Carrots, large
- 1 Bunch of Asparagus
- 2 ct. Apples, medium
- 1 tsp. Ground Cinnamon
- 1 tsp. Ground Coriander
- 1 tsp. Ground Cumin
- ½ tsp. Salt, divided
- ¼ tsp. Ground Black Pepper
- 1½ lb. Boneless Chicken Breasts, Thighs or Pork
- 2 Tbsp. Grapeseed Oil
- 15 oz. can Chicken Broth, low sodium
- ¾ c. Dried Fruit
- 1c Rice
Optional Ingredients:
- ½ c. Nuts (walnuts or pecans), chopped
Directions:
- Peel and dice the onion and carrots. Clean aspara-gus. Dice the apples.
- Mix the spices, using only ¼ tsp. salt, in small bowl.
- Pat the chicken dry and cut into 1” cubes.
- Place the chicken and spices in zip-top bag and shake to cover the chicken.
- Heat 1 Tbsp. of oil in a large skillet. Add the onion, carrots,
asparagus and apples. Cook until beginning to brown, 10-15 min. Transfer
to a bowl.
- Add remaining 1 Tbsp. oil to the skillet and brown the chicken in batches.
- Add broth and bring to a simmer. Cook until chicken reaches 165°F
internal temperature (about 5 minutes). Remove and keep warm in bowl.
- Add raisins, vegetable mixture and remaining salt to the skillet. Simmer until most of the liquid is gone
(5-10 minutes). - Add the chicken back to the mixture and heat through. Serve over brown rice. Top with nuts and parsley, if using.
