Another week of internship down and I can’t get enough. I feel so grateful to be having this experience and I cannot wait to see more patients and experience more of the different positions open to dietitians. 31 weeks to go at this point so stay tuned for more updates.
We eat a lot of chicken in the Bliss house – because chicken is tasty, affordable, easy and it’s a great mix for loads of different flavors. Though all of those things are true, we end up eating the same dishes month in and month out, albeit with a subtle twist. I came across this recipe for a slow-cooker version of the stew in a cookbook for two put out by America’s Test Kitchen. I kept going back to it because it seemed so warm and inviting and so different from what we usually do. In the abstract, it’s chicken and rice with sauce except it’s not quite that. The house smells amazing once you get the spices in the pan and let them simmer away in wine and broth and this makes great leftovers if you wanted to double the recipe.
- 2 tablespoons tomato paste
- 2 teaspoons vegetable oil
- 2 cloves garlic, minced
- 1 tablespoon paprika
- 1 teaspoon garam masala
- 1½ cups low-sodium chicken broth
- 14-oz low-sodium chick peas, drained and rinsed
- ¼ cup white wine
- 1 pound boneless, skinless chicken thighs
- 3 tablespoons dried apricots, chopped
- Salt and Pepper to taste
- Coat the bottom of a large lidded pan with oil and non-stick cooking spray. Heat over medium-high heat.
- Season chicken thighs with salt and pepper. Brown chicken in the pan on each side, about 4 minutes per side. Remove chicken from pan and let rest on a plate or in a bowl.
- Add tomato paste, spices and garlic to the pan and stir to coat, cooking about 1 minute. Deglaze pan with white wine scraping up browned bits.
- Add chicken broth and allow sauce to thicken a bit, simmering for about 5 minutes. Transfer the chicken back to the pan and add in the apricots and chick peas. Season with salt and pepper, stir well and partially cover pan. Reduce heat to medium and let simmer for 60 minutes checking regularly and adding water or broth as needed.
- While the chicken and sauce simmers, cook couscous according to package instructions.
- Serve chicken with sauce on a bed of couscous.