Sunday, October 27, 2013
Fall Harvest Chicken Stew
Roast a small pie pumpkin, a small butternut squash, 2 ears worth of steamed corn nibblets, and five carrots in a large pan with one cup of water and covered with parchment paper. Once cooled, scoop the pumpkin out of it's skin. Puree, adding cream, ginger, cumin, and coconut milk and then pour into the bottom of your crockpot.
Layer in boneless chicken. Broccoli, tomatillos, Empire apple, green onions, red onion, sliced ginger, crushed garlic, drunk cherries, Celtic grey sea salt.
Set the crockpot on high and cover, cook for two hours.