Dinner with Jennette monthly recipes as a Christmas gift from my parents. The plan includes 12 natural food meal plans, nutritional tips, and a grocery list for the ingredients. Jennette also teaches classes at Wedge co-op in the Uptown neighborhood of Minneapolis, MN. I learned a great deal about nutrition throughout the year of trying her recipes. Andalusian Chicken Stew is definitely one of my favorite recipes from the meal plans. It's an ideal autumn or winter meal and is easy enough to make on a weeknight. An added plus: it smells awesome while cooking. My husband is thrilled when he walks through the door after work. The kid likes it too:)
Andalusian Chicken Stew
Adapted from Jennette Turner, "Dinner with Jennette"
2 Tbsp. butter or olive oil
1 onion, chopped
1 lb. chicken breast or thighs, cut into small bite-size pieces
2 Tbsp. flour (all-purpose or brown rice flour)
3 C. chicken stock (I use Pacific brand)
3 large carrots, sliced
6-8 garlic cloves, chopped (if large size, use less)
1-2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. black pepper
3 Tbsp. lemon juice, fresh or bottled
2 Tbsp. fresh parsley, chopped
1/4-1/2 tsp. red pepper flakes (optional)
Heat butter or oil over med-high heat in a Dutch Oven or soup pot. Add the onion and cook for 5-7 minutes.
While onion is cooking, place the flour in a bowl, add chicken, and toss to coat flour.
Add the chicken to the onions, and cook another 5-7 minutes, stirring often. Add the chicken stock, carrots, garlic, salt, cinnamon, black pepper, lemon juice, parsley and red pepper flakes. Make sure to scrape the browned bits off the bottom of the pot. Bring the soup to a boil. Lower the heat and simmer 15-20 minutes, stirring occasionally.
Adjust for salt, pepper, and lemon if needed before serving. I normally serve this stew with a big chunk of crusty, hearty bread. Thanks to the baker at Whole Foods for recommending Seeduction Bread-delicious!
There you have it. . .a healthy and satisfying meal.