A wonderful stew for the cold weather months. This recipe also comes with vegetarian options!
- 1 lb. skinless, boneless chicken, cubed
- 1 tbsp. olive oil
- 1/2 onion, chopped
- 2 cloves garlic, chopped
- 2 carrots, sliced
- 2 stalks celery, sliced
- 1 sweet potato, peeled and cubed
- 1/2 tsp. paprika
- 1/2 tsp. ground cumin
- 1 stick of cinnamon or 1 tsp. cinnamon
- 1/4 tsp. turmeric
- 1 cup chicken broth
- 1 cup diced tomatoes
- 1 cup canned chickpeas, drained
In a large sauce pan brown chicken in olive oil over medium heat until browned.
In a slow cooker, add all ingredients and cook on high for about 3 to 4 hours OR on low for up to 8 hours.
Serve over cooked brown rice or quinoa. Garnish with a chopped cilantro.
Vegetarian Version: Omit chicken. Place all remaining ingredients in slow cooker along with 1/2 cup green lentils along with vegetable broth.