Description
A nourishing stew designed to support healthy digestion, featuring tender chicken and cauliflower.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground cumin
- 1/4 teaspoon black pepper
- 4 cups low-sodium chicken broth
- 1 medium head cauliflower, cut into florets
- 1 cup chopped carrots
- 1/2 cup chopped celery
- 1/4 cup fresh parsley, chopped
Instructions
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Add chicken pieces and cook until browned on all sides. Remove chicken from the pot and set aside.
- Add onion to the pot and cook until softened, about 5 minutes. Add garlic and ginger and cook for 1 minute more until fragrant.
- Stir in turmeric, cumin, and black pepper. Cook for 30 seconds, stirring constantly.
- Pour in chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the pot.
- Add cauliflower florets, carrots, and celery to the pot. Return the chicken to the pot.
- Bring the stew back to a simmer, then reduce heat to low, cover, and cook for 20-25 minutes, or until vegetables are tender and chicken is cooked through.
- Stir in fresh parsley before serving.
Notes
- For a creamier texture, you can blend a portion of the stew before serving.
- Adjust spices to your preference.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Dinner
- Method: Stovetop
- Cuisine: General
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 8g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 100mg
Keywords: chicken stew, cauliflower stew, gut friendly, healthy digestion, turmeric, ginger, anti-inflammatory