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SERVES: 4 | TIME: 30 MIN
INGREDIENTS
- 2 cups sweet potato, diced
- 1 lb boneless, skinless chicken thighs
- 1 large red onion
- 6 cloves crushed garlic
- 1/2 cup dried apricots, coarsely chopped
- 3 cups chicken stock
- 1 tsp honey
- 4 cups cauliflower rice
- 2 Tbsp olive oil
Spices:
- 2 tsp cinnamon + 2 tsp ground ginger + 2 tsp turmeric + 1/2 tsp cayenne + 1 tsp salt
Garnish:
- 4 Tbsp pistachios
- Sprinkle of fresh cilantro
PREPARATION
- Cook Stew: Toss all ingredients into the slow cooker except the, cauliflower rice, olive oil, cilantro & pistachios. Cover the and cook on high for ~3 hours or on low for ~5-6 hours. (The beauty of a slow cooker meal is that it’s pretty hard to overcook it).
- Taste for salt and add more if desired (salt level will depend on chicken stock used).
- Cauliflower rice: Sauté in a large skillet over medium heat in 2 Tbsp oil. Cover with a lid so the cauliflower steams and becomes tender. Cook for a total of 5-8 minutes.
- Serve stew over 1 cup cooked cauliflower rice.
- Garnish each serving with 1 Tbsp of pistachio & fresh cilantro.
Like this recipe? Try this Cinnamon Sweet Potato Beef Stew recipe next time!
