Yay, it’s Friday and I made it through my first week of classes … phew! My head is swarming with new information and I feel a little bit on overload, but it’s all in a good way. It actually feels nice to be back in the classroom, especially because this time, I am learning about things that I’m genuinely interested in. What’s really great is that I can directly apply this stuff at Recreate, where I assist group classes and teach yoga.
Anyway, this fall-themed, cinnamon-spiced recipe was inspired by fellow blogger, Lemons ‘N Lyme’s orange apricot ginger chicken. She posted the recipe earlier in the week and I thought it sounded so good. Plus, I love any excuse to use my slow cooker. I modified the recipe to make it my own, and despite the way it looks, it turned out spicy (not hot spicy, but spiced rather) and delicious. If you like spiced/fall flavors, you’ll enjoy this dish.
- 1.5 lb boneless skinless chicken breast
- 1 small or mid-size butternut squash, peeled and cut into cubes
- 1 small onion, chopped
- 1-inch piece ginger, grated or finely minced
- 1 tart apple, chopped (I used a Bramely, which is an heirloom variety)
- 1 orange, juiced
- 1/2 cup unsulphured dried apricots, chopped
- 1 Tbsp ground cinnamon
- 1/2 – 1 tsp nutmeg
- 1 tsp paprika
- Black pepper to taste
- 2 Tbsp grass-fed butter or ghee
- Kale, chopped and steamed for serving
- Place the chicken into the slow cooker and add the squash, onion, apple, ginger and apricots.
- Add in the all the remaining ingredients (orange juice, spices, etc.), except the kale, and mix well with a spoon to mix the spices around.
- Turn slow cooker to low and let cook for 4 – 6 hours or until chicken is done. *Note: mine cooked for about 7 hours because I let it cook overnight and it turned out fine. 5 or 6 is probably ideal though, so the squash doesn’t get too soft.
- Serve the chicken and stew mixture on top of the kale.