A lot of cooking habits that I developed while living “as an adult” in Paris have held over to my return to Wesleyan.  This doesn’t mean that everything I cooked in Paris was French haute cuisine – not by a long shot.  Actually, it was more a matter truly living off a student budget, without the safety net of a meal plan.  I cooked a lot of simple meals with fresh ingredients.  Most of the recipes I used were drastically modified to suit the ingredients that I had on hand, or just to accommodate ingredients that were less expensive.  Of course, every now and then I did treat myself to a raw sheep’s milk cheese from the fromagerie across the street.  I didn’t want to waste my time in France, now did I?

So, how does this relate to a chicken stew?  Well, now that I’m living in an apartment on campus, I’m cooking a lot more frequently than I did as an underclassman.  I mostly make very quick simple meals, because, like everyone else at Wesleyan, I have a lot to do and not a lot of time to do it.  Sometimes, however, I decide to make something a little more complicated that I can save and enjoy for several more meals later in the week, such as a sweet curry that reheats well.  This chicken stew serves the same purpose.  I cooked it on a weekday, so I didn’t have time for anything extravagant, but I did have a little extra time to invest in future meals.  I adapted this recipe from one I found from bon appétit.  Now, it’s a little simpler and everything can be found at WesShop or any local grocery store.

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Ingredients:

  1. 1 ½ Tablespoons olive oil
  2. 1 large onion, chopped
  3. 3 garlic cloves, finely chopped
  4. ½ Tablespoon ground coriander
  5. ½ Tablespoon ground cumin
  6. 1 teaspoon cayenne
  7. ½ teaspoon turmeric
  8. 2 cups chicken broth
  9. 1 teaspoon lemon juice
  10. ½ – 1 lb boneless, skinless chicken breast, cut into 1-inch cubes
  11. ½ can artichoke hearts, cut in twelfths (quarters the long way, and thirds the short way)
  12. 4 large carrots, sliced
  13. salt and pepper to taste

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Directions:

  1. Heat the oil in a large pan over medium-high heat.
  2. Add onions and sauté for about 8 mins, or until they are tender and browning.
  3. Add garlic and spices (except salt and pepper).  Mix evenly.
  4. Add broth and lemon juice after spices are mixed in.
  5. Bring to a boil, and then reduce heat to medium.
  6. Add carrots, chicken cubes, and artichoke hearts.
  7. Simmer about 15 minutes, stirring occasionally, until the chicken is cooked through and the vegetables are tender, but not mushy.
  8. Season with salt and pepper to taste.
  9. Serve over rice, couscous, or even pasta.

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This stew reheats well, as long as you don’t overcook it when you first make it.  It makes a great quick meal later in the week when you don’t have time for – or don’t feel like – cooking.

Enjoy!

- Laura ’16