Spicy Iranian Chicken Stew

I love my chiropractor.  She’s totally like a big sister to me, and being an only, I’ve always wanted a big sister.  Lauren is one of the most supportive people I know – she’s always willing to listen and help steer or give advice.  In fact, she’s one of my biggest cheerleaders and gave me the tools I needed to get started on my journey to bettering myself.

Not only is Lauren an awesome upper cervical chiropractor, but she knows a thing or two about good noms.  In fact, she’s co-authored a few cookbooks.  I finally got around to trying something out from The Low GI Slow Cooker: Delicious and Easy Dishes Made Healthy with the Glycemic Index the other day and OMG why didn’t I cook from this sooner?!  I love crock pot cooking because it’s so freaking easy.  It’s fantastic to come home to a hot meal ready to go, or to set the slow cooker and forget it on a chilly winter day.  That’s exactly what I did last Saturday while I had a Diablo 3 marathon.  Ummmm, best day EVAR: games and noms!

So Lauren, if you’re reading this post, thank you so very much for not only being in my life, but also bring such healthy deliciousness to my life.  You are the best, m’lady.


Spicy Iranian Chicken Stew
Recipe from The Low GI Slow Cooker by Dr. Mariza Snyder, Dr. Lauren Clum and Anna V. Zulaica

Serves 4
1 tablespoon extra virgin olive oil
2 tablespoons chopped white onion
4 large cloves garlic, thinly sliced
12 ounces boneless, skinless chicken breasts, trimmed of fat, cut into bite-size pieces
1/4 teaspoon sea salt
1/4 teaspoon ground black pepper
1 (8-ounce) can tomato sauce
1/4 cup low-sodium chicken broth
1 (15-ounce) can garbanzo beans, drained and rinsed
1 large jalapeño, cut into thin rounds
3/4 cup loosely packed, de-stemmed, roughly chopped dill
1 cup loosely packed, de-stemmed, roughly chopped cilantro
1 teaspoon curry powder
1/2 teaspoon turmeric
1/4 teaspoon ground cumin

In a medium sauté pan over medium heat, heat the oil.  Add the onion and garlic, and cook until the onion is translucent, about 2-3 minutes, then place in the slow cooker.  In a small bowl, season the chicken with the salt and pepper, and toss to coat.  Transfer to the slow cooker, and add the tomato sauce, chicken broth, garbanzo beans, jalapeño, dill, cilantro, curry, turmeric, and cumin, and mix well.  Cover and cook on low for 3-4 hours or on high for 1.5-2 hours, or until chicken easily pulls apart.

And then you have some serious serious noms.  This recipe doubles easily – I have a huge crock pot and enough stuff to double it so I did it.  Also, when I made it I was clean out of tomato sauce so I swapped it for some spaghetti sauce I had.  Think of it like seasoned tomato sauce, right?  It still came out super good and saved me a trip to the store.  My mom ate it over brown rice, but that’s not very low GI friendly.  Take it as you will.

2 Comments Add yours

  1. Aw, this is the best blog post EVAR!! Love that you loved the recipe, deary!! Hope the others that you try live up to the awesomeness of this one. 🙂 Keep up the AMAZING work, you superstar, you!!

    1. Snarfy says:

      D’aaawwwwwwwww… nooooo… THANK YOU!! ❤

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