Ingredients
- 9 carrots
- 3 rutabagas
- 9 oz dried apricots
- 1 ½ yellow onions
- 1 tbsp cumin
- 1 ½ tsp ground coriander
- 1 tbsp cinnamon
- 3 tbsp minced garlic
- ¾ tsp cayenne
- 1 ½ tbsp coconut oil
- 24 chicken thighs
- 6 cups chicken broth
Directions
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To do ahead:
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Step 1
Peel and dice carrot and rutabaga. Dice dried apricots. Place in the bottom of a slow cooker.
In this recipe- 9 carrots
- 3 rutabagas
- 9 oz dried apricots
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Step 2
Peel and dice onion. Combine cumin, ground coriander, cinnamon, garlic and cayenne in a bowl.
In this recipe- 1 ½ yellow onions
- 1 tbsp cumin
- 1 ½ tsp ground coriander
- 1 tbsp cinnamon
- 3 tbsp minced garlic
- ¾ tsp cayenne
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Step 3
Heat coconut oil in a skillet over medium heat. Season chicken thigh with salt and pepper, then add to the pan. Cook 3 minutes on each side, then transfer to a slow cooker. (You may need to do this in batches if skillet is crowded.)
In this recipe- 1 ½ tbsp coconut oil
- 24 chicken thighs
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Step 4
Add onion to the empty skillet and cook 3 minutes, then add spice mixture and cook 1 minute, stirring. Remove from heat and stir in chicken broth. Pour over the chicken.
In this recipe- 1 ½ yellow onions
- 6 cups chicken broth
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Step 5
Cook 6 to 8 hours on low.
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At mealtime:
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Step 6
Spoon stew into bowls and enjoy!
To freeze, pack individual portions in freezer-safe containers with as little empty space as possible. Cover tightly and keep frozen up to 3 months.