On my quest to find more dairy-free recipes that our family likes, here’s one I found in Woman’s Day again. (Wow–having never read much except World before, I’m delighted to find that the junky parent magazines I’ve been getting for free are such a great source of culinary inspiration!)
Chicken and Veggie Stew
1 lb. boneless, skinless chicken thighs (or b, s chicken breasts)
1/4 c. flour
1/2 tsp. each salt and pepper
1 Tbsp. olive oil
1 cup thinly sliced onion (I substituted with 5 cloves minced garlic, which we prefer)
1 1/2 tsp. ground cumin
1 tsp. cinnamon
1 can diced tomatoes
1 can chickpeas, drained
1/2 cup chicken broth (I used a whole can)
1 cubed zucchini
- Cut chicken thighs in half crosswise. Mix flour and S&P in a plastic bag. Add chicken; shake to coat.
- Heat oil in a large nonstick skillet over medium-high heat. Add chicken; saute 5 minutes or until browned.
- Add onion, cumin, and cinnamon; cook 3 minutes. Add diced tomatoes, hcickpeas, and chicken broth. Bring to a simmer; cover and cook 5 minutes.
- Add zucchini; cook 5 minutes or until chicken and zucchini are done.
- I served ours with a fresh green salad (out of my mom’s garden!) and avocado ranch dressing. The Mullers and the Willetts give this an A+!
this looks and sounds delicious! I’m going to try it this week!