Recipe: Chicken Stew

Chicken stew is the ultimate comfort food. Make a double batch of this and enjoy the leftovers - it tastes better the second day!

You can make this a vegan dish by substituting the chicken with 1 can of white beans and 1 cup (140 g) of uncooked quinoa. Just be sure to watch the liquid - add more broth if it becomes too dry.

Serves 4.

Ingredients:

• 2 Tbsp olive oil

• 2 stalks celery, chopped

• 1 carrot, peeled, chopped

• 1 small onion, chopped

• Salt and freshly ground black pepper

• 14.5 oz. (400 g) can chopped tomatoes

• 2 medium sweet potatoes, diced

• 2 cups (475 ml) chicken broth

• 1 Tbsp tomato paste

• 1 bay leaf

• 1 tsp dried basil

• ½ tsp dried thyme leaves

• 1 lb (450 g) chicken breast, chopped into bite-sized pieces

• 4 handfuls fresh spinach, chopped

Directions:

1. Heat the oil in a heavy saucepan over medium heat. Add the celery, carrot, and onion and saute about 5 minutes, until the onion is translucent. Season with salt and pepper to taste. 

2. Stir in the tomatoes and juice, sweet potato, chicken broth, tomato paste, bay leaf, basil, and thyme. Stir well, and then add the chicken breasts, making sure they are fully covered.

3. Bring to a simmer and reduce heat to medium low cooking liquid to a simmer. Reduce the heat to medium-low and simmer gently uncovered until the chicken is cooked through, about 30 minutes.

4. Remove the bay leaf. Stir the spinach into the pot and cook until wilted, about 5 minutes. Season with additional salt and pepper to taste.

5. Serve and enjoy!

Recipe by: Dr. Saara Haapanen

Photo Credit: Canva by fotogal from Getty Images

Recipe: Moroccan Beef Stew

This spicy 30-minute stew will warm you up with its exotic flavors, and it tastes great as leftovers!

Serves 4

Ingredients:

• 2 tbsp avocado or olive oil

• 1 onion, chopped

• 3 celery stalks, chopped

• 3 carrots, chopped

• 2 tsp ras el hanout (Moroccan spice blend)

• 2 garlic cloves, minced

• 1 pound grass-fed ground beef

• 2 15-ounce cans low-sodium garbanzo beans

• 1 15-ounce can diced tomatoes

• (optional: feta cheese for topping)

Directions:

1. Heat the oil in a large nonstick skillet over medium-high heat. Add the onion, celery and carrots and saute for about 10 minutes. Stir in the garlic and spices, cooking for another minute. Add the beef, stirring to breaking up the meat, and cook until browned. Add the tomatoes and chickpeas with their liquid, bringing to a boil.

2. Lower the heat and simmer and cook for 15 minutes. Add salt and pepper to taste. Ladle into bowls and top with optional feta cheese.

Recipe by: Saara Haapanen

Photo Credit: Canva by dulezidar from Getty Images