As you may have been able to ascertain from the distinct lack of soups on this blog, I am not a soup girl. That’s probably why the guys looked at me with raised eyebrows when they saw a stew on the menu. What they didn’t know was I was planning on making it less soupy.
I saw the original recipe in the Fall issue of the Cooking Club of America recipe and thought the flavors sounded really interesting. Even though I omitted the onion, Mr. Onion-hater was still skeptical. For him, food with cinnamon and raisins should be desserts. Yep, this has raisins. I wasn’t quite sure of that, either, but I wanted to give it a try.
The raisins actually added a nice occasional burst of sweetness that worked really well with the blend of ginger, turmeric, cinnamon and balsamic. I enjoyed it immensely and even Mr. C thought it was surprisingly good. Mr. O finished his bowl but didn’t get excited like he usually does. But I can understand why. His tongue tasted the cinnamon and was confused by the lack of dessert-like sweetness.
The original recipe said to serve this with couscous but I took it a step further and used the broth from this slow cooker wonder to make the couscous which I then added back to the cooker.
Now that the nights are starting to cool off (thank goodness!), warm comforting food like this are especially nice. Plus, 20 minutes of prep in the morning and 5 minutes of work at the end make this even nicer. Perfect for a lazy weekend day at home!
This made enough for dinner with Mr. C having seconds and I was still able to get 2 lunches from it. And, since I know everyone is wondering, it still tasted good cold. 🙂
Am I alone in eating cold leftovers? Most people think I’m weird for that but since the microwave is my only option for heating things up at work, I’d just rather go the cold route than the microwave route for most leftovers.
- 1 lb carrots, peeled and cut into 1" pieces
- 2 - 3 celery ribs, cut into 1" pieces
- 1 heaping Tbsp jarred minced garlic
- 1 Tbsp olive oil
- 1½ tsp ginger
- 1½ tsp turmeric
- ½ tsp cinnamon
- 3 lbs boneless, skinless chicken thighs, trimmed and quartered
- ½ tsp salt
- ¼ tsp freshly ground black pepper
- 15 oz can chickpeas/garbanzo beans, drained and rinsed
- 15 oz can no-salt-added diced tomatoes in juice (do not drain)
- 15 oz can low-sodium chicken broth
- 2 Tbsp balsamic vinegar
- Up to 1 Tbsp hot sauce, to taste (I used sriracha)
- ½ c raisins
- 1 c uncooked couscous
- Add the carrots and celery to the bottom of a 4.5-5 quart slow cooker.
- In a small bowl, mix together the garlic, olive oil, ginger, turmeric, and cinnamon until well blended. Spoon over the top of the vegetables.
- Add the chicken and sprinkle with the salt and pepper.
- Add the chick peas followed by the can of tomatoes in juice and chicken broth.
- Cover and cook on low 6-8 hours or high 3-4 hours.
- minutes before serving, use a ladle to remove 1¼ cup of the broth to a medium sauce pan.
- To the slow cooker, add the raisins, balsamic, and hot sauce. Stir to mix well and cover.
- Heat the broth in the sauce pan over high heat until boiling, about 2-3 minutes. Remove from the heat, stir in the uncooked couscous and cover. Let set for 5 minutes. Fluff with a fork and stir into the slow cooker.
- Season with salt and pepper as needed then serve.