Cinnamon Chicken Stew

Ingredients:
– 1 lb chicken thighs, boneless and skinless, chopped
– 1 onion, chopped
– 2 carrots, sliced
– 2 celery stalks, chopped
– 3 garlic cloves, minced
– 1 teaspoon ground cinnamon
– 1 teaspoon cumin
– 4 cups chicken broth
– Salt and pepper to taste
– Fresh parsley for garnish

Instructions:
1. In a large pot, sauté onion, carrots, and celery in a bit of oil until softened.
2. Add garlic, chicken, cinnamon, and cumin. Cook until the chicken is browned.
3. Pour in the chicken broth and bring to a simmer. Cook for 20-25 minutes until the chicken is cooked through.
4. Season with salt and pepper, and garnish with parsley before serving.

you can serve it on top bed of rice Pilaf or side of roasted vegetables

Rice Pilaf

Here’s a simple and flavorful Rice Pilaf recipe, perfect as a side dish or a base for other meals. This recipe incorporates fragrant spices, toasted rice, and vegetables for added flavor.

Ingredients:

• 1 cup long-grain rice (like basmati or jasmine)
• 2 tbsp butter or olive oil
• 1 small onion, finely diced
• 1 garlic clove, minced
• 1 carrot, finely diced
• 1 bay leaf
• 2 cups chicken or vegetable broth
• ½ tsp ground cumin (optional, for extra flavor)
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Toast the Rice

• Rinse the rice under cold water until the water runs clear, then drain well.
• In a medium saucepan, melt the butter or heat the olive oil over medium heat. Add the drained rice and stir frequently for 3-4 minutes until the rice is lightly golden and aromatic.

1. Sauté Vegetables and Spices

• Add the onion, garlic, and carrot to the pan with the rice. Cook for another 3-4 minutes until the onion becomes translucent and the carrots soften slightly.
• Add the bay leaf and cumin (if using), stirring to coat the rice and vegetables.

1. Add Broth and Cook

• Pour in the broth, season with salt and pepper, and bring to a boil.
• Once boiling, reduce the heat to low, cover the saucepan, and simmer for about 15 minutes (or until the rice is tender and has absorbed the liquid).

1. Rest and Fluff

• Remove from heat and let the pilaf rest, covered, for 5 minutes.
• Fluff the rice with a fork, garnish with fresh parsley, and serve warm.

Roasted Vegetables

Here’s a super easy and tasty Roasted Vegetables recipe, perfect as a side dish or even as a main if you’re looking for something light.

Ingredients:

• 1 zucchini, sliced
• 1 bell pepper (any color), cut into chunks
• 1 large carrot, sliced
• 1 cup cherry tomatoes
• 1 red onion, cut into chunks
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp dried Italian herbs (or a mix of oregano, basil, and thyme)
• Salt and pepper to taste
• Fresh parsley or basil, chopped (for garnish)

Instructions:

1. Preheat Oven

• Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy cleanup.

1. Prep Vegetables

• Place the zucchini, bell pepper, carrot, cherry tomatoes, and onion on the baking sheet.

1. Season and Toss

• Drizzle the vegetables with olive oil, then sprinkle with garlic powder, Italian herbs, salt, and pepper. Toss everything together on the sheet to coat the veggies evenly.

1. Roast

• Spread the vegetables out in an even layer and roast for 20-25 minutes, stirring halfway through, until they are tender and slightly golden.

1. Garnish and Serve

• Remove from the oven, garnish with fresh parsley or basil, and serve warm.