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.
- 1 ½ Tablespoons olive oil
- 1 large onion, chopped
- 3 garlic cloves, finely chopped
- ½ Tablespoon ground coriander
- ½ Tablespoon ground cumin
- 1 teaspoon cayenne
- ½ teaspoon turmeric
- 2 cups chicken broth
- 1 teaspoon lemon juice
- ½ – 1 lb boneless, skinless chicken breast, cut into 1-inch cubes
- ½ can artichoke hearts, cut in twelfths (quarters the long way, and thirds the short way)
- 4 large carrots, sliced
- salt and pepper to taste
- Heat the oil in a large pan over medium-high heat.
- Add onions and sauté for about 8 mins, or until they are tender and browning.
- Add garlic and spices (except salt and pepper). Mix evenly.
- Add broth and lemon juice after spices are mixed in.
- Bring to a boil, and then reduce heat to medium.
- Add carrots, chicken cubes, and artichoke hearts.
- Simmer about 15 minutes, stirring occasionally, until the chicken is cooked through and the vegetables are tender, but not mushy.
- Season with salt and pepper to taste.
- Serve over rice, couscous, or even pasta.
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.
- Laura ’16