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SPICED CHICKEN AND VEGETABLE STEW

Serves 6

• 2 pounds boneless, skinless chicken thighs
• 1 onion, thinly sliced
• 6 garlic cloves, peeled
• 1 head cauliflower, florets separated
• 2 medium zucchini, thickly sliced
• 1 (14.5-ounce) can diced tomatoes, undrained
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• ½ teaspoon ground turmeric
• ½ teaspoon kosher salt
• ½ teaspoon cayenne pepper
• 2 cups chicken broth

Use a 6-quart slow cooker. Put the chicken into the insert, and add the onion and garlic. Toss the cauliflower and zucchini on top, and pour in the tomatoes. Add all the spices, and stir in the broth, taking care not to crumble the cauliflower. Cover, and cook on low for 6 to 8 hours, or on high for about 5 hours.

The Verdict

This is a great way to get extra vitamins into your diet if you aren’t normally a fan of zucchini and cauliflower, which combined give you a fantastic dose of vitamins A, B, and C. My children happily ate their servings, and I shared the leftovers with my grandmother who reported that the flavors were even more pronounced the next day.