That's right, another stew! When I woke up this morning, it was raining Hard, and the wind was blowing. I immediately thought of the warming comfort of a hearty stew, and this one is packed with vibrant colors. It is as delicious as it is nutritious!!
(serves 6)
1&1/2 lb. boneless, skinless chicken thighs, cut into 1&1/2" pieces
1/2*-1 t. kosher* salt
1/2 t. freshly* ground pepper
1/8 t. crushed red pepper flakes
1 T. EVOO
2 cups mini peeled organic* carrots
1 large sweet* onion, chopped, 1&1/2 cups
1 can tomato sauce
1 can low sodium* chicken broth
1/2 cup pimento-stuffed green olives
1/2 cup dried apricots, halved
2 strips lemon zest
1 6" long sprig fresh rosemary
1 cup orzo pasta
1/4 cup sliced natural almonds, toasted in a dry skillet*
Chopped fresh flat-leaf* parsley
Sprinkle chicken with S&P, and red pepper flakes. In a large non-stick skillet, heat oil over med.-high heat. Add chicken; cook turning occasionally, until browned on all sides, 5-6 min.; transfer to plate. To drippings in skillet, add carrots and onion; cook stirring occasionally, until onions are softened, 5-6 min. Add tomato sauce, and cook, stirring frequently, until reduced by about half, 5 min. Stir in broth, olives, apricots, lemon zest, and rosemary. Cover; bring to a boil. Reduce heat and simmer, stirring occasionally, until carrots are tender and chicken is cooked through, 20-25 min. Meanwhile, cook orzo according to package directions. Serve stew with orzo. Garnish orzo with almonds and stew with parsley.
"When we practice hospitality, we share God's goodness and gifts."
Love,
Machete Milletti
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