Thursday, March 1, 2012

Chicken Apple Stew with Quinoa {gluten free, Slow Cooker}


Happy Leap Day! This is a hearty stew with a sweet addition of apples and cabbage.  A great way to use up your veggies.  Choose a firm, crisp apple such as a Fuji, that will hold up in the slow cooker.  Serve with rice or quinoa for dinner tonight. Enjoy!

Recipe: (serves 4-6)
Ingredients:
1/2 pound small Dutch yellow potatoes
4 carrots, cut into large chunks
3 celery stalks, sliced
3 -4 chicken breasts, frozen is okay too
3 apples, peeled and cubed, choose a firm, crisp apple such as Fuji or Granny Smith
1 teaspoon dried thyme
1/4 teaspoon fennel seed
1/2 teaspoon salt
a few twists of freshly ground black pepper
1/4 teaspoon cumin
1 Tablespoon apple cider vinegar
1 cup apple cider or apple juice
1 cup water
1 1/4 cups chicken stock
1/2 of a large cabbage, cut into large wedges

Directions:
1. Place potatoes, carrots and celery in the bottom of a 6-quart slow cooker.  Arrange chicken breasts and apple cubes on top of the vegetables.
2. Sprinkle thyme, fennel seeds, salt, pepper and cumin over the chicken.  Add vinegar, apple cider, water and chicken stock to the slow cooker and finally, top with the cabbage wedges.
3. Cook on high for 4-5 hours.  Serve with brown rice, quinoa or on it's own with some crusty bread.  To prepare quinoa; add 1 cup quinoa and 2 cups of water to a small pot, add a pinch of salt.  Bring to a boil then reduce heat to a simmer for 10-15 minutes until water is absorbed.  Fluff with a fork and serve hot.

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