Light and Lemony Chicken Stew

Light and Lemony Chicken StewToday has ended up being one of those down in the dumps days! Just the kind of day, where a bright and refreshing dish like this stew comes in handy! It is a simple, light and wholesome chicken stew that had two relatively new ingredients. I do not usually add cauliflower to my stews, sure I enjoy a lot of cauliflower other ways, like this  Bengali Cauliflower with Potatoes  or this Cauliflower with Ginger and Curry Leaves, actually reminds me that I actually have been planning to do vegetable round up posts this year. Well, once we get vegetables that is.

My afternoon began with a hard drive crash, and no, I wish I could tell you that I had everything backed up, I did not!!! The only bright side of this entire episode is that I have discarded a lot of clutter, I did not know what to do with. And, yes, most of the really important stuff was actually backed up.  To add to everything, I was supposed to meet my daughter at the train, something that we had both been looking forward to. She was on a school trip to see Aladdin and returning back, just a little earlier than my usual train. I left work and fell into the NYC trap of trying to take a taxi, I was left with $15 short and of course the awful experience of watching the train go by.

Chicken Stew_550

The thought of my little girl arriving at the station, and not seeing my saddened me.  I took my usual train and reached home 20 minutes later than I had planned. She was smiling and ready to forgive and forget, I was actually ready to climb into bed and go to sleep. Instead, I cooked this simple and very soothing stew. It was perfect for this still chilly evening. Tomorrow, hopefully will be another day!

Light and Lemony Chicken Stew

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

A light and lively stew redolent with the flavors of lemon, cinnamon and ginger.

Ingredients

  • 3 tablespoons of olive oil
  • 1 medium sized red onion, diced
  • 1 tablespoon freshly grated ginger
  • 1 large (3-4 inch) stick cinnamon broken
  • 2 to 3 cloves
  • 11/2 pound boneless skinless chicken thighs, cut into small pieces
  • 2 medium sized potatoes, peeled and quartered
  • 10-12 small pearl onions, peeled
  • 1/3 medium cauliflower, cut into large pieces
  • 2 cups water
  • 1 teaspoon salt or to taste
  • 1 teaspoon red cayenne pepper
  • 1/2 teaspoon turmeric
  • 1 large lemon, halved and seeded
  • 3/4 cup green peas, can be frozen
  • 2 tablespoons fresh chopped cilantro

Instructions

  1. Heat the oil and add in the red onion and saute for about 4 minutes until the onions are soft and almost wilted. Add in the ginger, cinnamon and the cloves and cook for another 2 or 3 minutes.
  2. Add in the chicken and saute for another 3 to 4 minutes. Add in the potatoes, pearl onions and the cauliflower and mix well. Gently add in the water and bring to a simmer, stir in the salt, red cayenne pepper and turmeric and cover and let the stew cook for 35 to 40 minutes.
  3. The vegetables should be tender and there should be a pale golden soupy broth. Squeeze in the lemon juice and add the peas and cook for 3 to 4 minutes. Note, if you are using fresh peas add them into the stew with the potatoes and cauliflower.
  4. Turn off the heat, garnish with the cilantro and serve.
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Comments

  1. What a day! Your daughter sounds very sweet; it seems as though you were more upset than she was. I love cauliflower and have begun to put it in everything! I hope today is a better day.

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