Spiced Chicken Stew with Carrots
Spiced Chicken Stew with Carrots requires about 10 minutes from start to finish. This recipe makes 4 servings with 445 calories, 48g of protein, and 14g of fat each. For $2.52 per serving, this recipe covers 37% of your daily requirements of vitamins and minerals. This recipe from Martha Stewart requires garlic clove, ground cumin, skinless chicken thighs, and cinnamon stick. 4139 people were impressed by this recipe. It is a good option if you're following a gluten free, dairy free, paleolithic, and primal diet. It works well as a main course. It can be enjoyed any time, but it is especially good for Autumn. With a spoonacular score of 99%, this dish is spectacular. Similar recipes include Spiced Chicken Stew with Carrots, Spiced Beef Stew with Carrots and Mint, and Spiced Beef Stew with Carrots and Mint.
Servings: 4
Preparation duration: 10 minutes
Ingredients:
1/4 cup sliced almonds, toasted if desired
2 pounds carrots, peeled and cut into 1 1/2-inch lengths
1/2 cup cilantro leaves
1 cinnamon stick
Coarse salt and ground pepper
1 garlic clove, thinly sliced
1/4 cup golden raisins
1/2 teaspoon ground cumin
8 skinless chicken thighs (about 2 1/2 pounds total)
Equipment:
dutch oven
oven
Cooking instruction summary:
Preheat oven to 350 degrees. In step 1, use a 5-quart Dutch oven or ovenproof pot with a tight-fitting lid, adding 1 cup water. Cover, and bake until chicken is tender, 1 1/2 to 2 hours. Proceed with step 2.
Step by step:
1. Preheat oven to 350 degrees. In step 1, use a 5-quart Dutch oven or ovenproof pot with a tight-fitting lid, adding 1 cup water. Cover, and bake until chicken is tender, 1 1/2 to 2 hours. Proceed with step 2.
Nutrition Information:
covered percent of daily need
