Thursday, September 23, 2010

Chicken, Chickpea, and Apricot Stew: Rockin' the Crock Pot

Check out the comments for the stew inspiration recipe link, tips on where to buy a Crock Pot, and the best way to prepare cauliflower. Man, I'm like the laziest blogger lately.


  1. Aw, I can't get away with just posting photos? Boo. Ok, I'll add more later :P

  2. Crock Pots seem to be available every time I go to the goodwill - great large sizes for around 10 bucks! People seem to be getting rid of high-quality slow cookers all the time, which is kind of baffling, as I use mine a lot. I'm making baked beans today with dry adzuki beans!

    As for this recipe, I adapted it from a spiced pork and apricot stew recipe for 10 from Real Simple magazine, but it turns out there was a link with servings for 4 all along -

    I swapped in boneless/skinless chicken thighs for the pork, and scaled down the rest, used arrowroot instead of cornstarch, and added cashews. Oh, and I threw in two chopped sweet potatoes. Serious good eats, and it held up really well as leftovers. The spice mix is really worth making - I made the full 10-serving amount of spice mix and stored the leftover in a mason jar, perfect for throwing in a spontaneous stir-fry.

    The cauliflower is a simple broiled cauliflower method that we really love - a bit of olive oil and salt and pepper - plus a bit of garlic powder - under the broiler until browned and a fork goes through well. Yum! This method is also great with a bit of curry powder. So glad it's cauliflower season!

  3. Huh. I just totally blogged in my own comments section. Blogger fail. Don't judge me.