Stewed Chicken & Cauliflower

We often associate cinnamon with sweet foods, but it works in savory dishes as well, like this stewed chicken & cauliflower dish.

Serves: 4-6

INGREDIENTS:

• 1 tablespoon olive oil

• 6 to 8 skinless, boneless chicken thighs - cut into medium pieces

• 3 cups chopped fresh or frozen cauliflower. Frozen are often cleaned and cut, which can save time.

• 1 celery stick, diced medium

• 1/2 red onion, diced medium

• 1/2 red bell pepper, diced medium

• 2 cloves garlic, minced

• 1 15-ounce can diced tomatoes

• ½ cup low sodium chicken stock or broth

• 1 cinnamon stick

• 3 teaspoons LadyRen Chef’s Blend seasoning

• Or - ½ teaspoon cayenne, ½ teaspoon turmeric, 1 teaspoon cumin, ½ teaspoon paprika, 1 teaspoon Adobo seasoning, ½ teaspoon dried thyme, ½ teaspoon dried sage.

• Salt (optional) and pepper to taste

• 1 bay leaf

• ¼ cup fresh parsley for garnish

• Rice or couscous for serving

INSTRUCTIONS:

1. Season the chicken with salt (if desired), pepper and LadyRen Chef’s Blend seasoning or dried spices listed in the ingredients.

2. Heat the olive oil over medium-high heat in a large, deep, skillet . Add the chicken and cook until brown (about 5 minutes on each side).

3. Stir in the celery, bell pepper, onions, and garlic and sauté until soft, 5-10 minutes.

4. Add the tomatoes, chicken stock, bay leaf and cinnamon. Cover and simmer for 10 minutes. Add the cauliflower and continue cooking until the chicken is cooked through and vegetables are soft, about 15 minutes. Remove and discard the bay leaf and cinnamon stick. Taste for flavor, adjust as needed.

5. Garnish with chopped parsley and serve over cooked rice or couscous.

---