This is a basic ragoût recipe, or a main dish stew. Like all of the recipes that I post, this is not carved in stone but should serve more as a guide. The ingredients and seasonings can all be interchanged–added or deleted–to suit your personal tastes. This is perfect middle-of-the-winter comfort food. It’s delicious and packed full of nutrients…and the best part is that it will only use one pot to prepare.

Fragrant Chicken and Vegetable Ragoût

Serves 6

4 tablespoons olive oil

1 small onion, diced

1 carrot, diced

¼ head green cabbage, diced

4 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon turmeric

½ teaspoon ground coriander

½ teaspoon crushed hot pepper

½ teaspoon kosher salt

2 turnips, diced

1 bunch kale, diced

1 medium potato, diced

4 cups chicken broth

1 pound boneless, skinless chicken thighs, diced

1 (15 oz) can red beans, drained and rinsed

¼ cup lemon juice

Heat the olive oil in a heavy pot over medium-high heat. Add the onion, carrot, and cabbage; cook and stir for a few minutes until the vegetables are wilted and just begin to brown, then stir in the grlic and cook another minute or so. Lower the heat and add the spices: cumin, turmeric, coriander, hot pepper, and salt. Stir the spices into the vegetables, then add the turnips, kale, and potato; stirring to coat with spices and oil. Then add the chicken broth and bring it to a boil. Lower the heat to a simmer and add the diced chicken. Simmer the stew for 20 minutes, or until the meat is cooked and vegetables are tender, then stir in the beans and cook for another minute or so. Lastly, stir in the lemon juice and remove the pot from the heat.

Urban Simplicity.

Advertisements