If you're a fan of the "Chicken Soup" brand, then this is the recipe for you. In this dish, vegetables provide a substantial base of flavor to which chicken and broth are added to create a simple yet satisfying meal.
Ingredients
2 onions, chopped
2 cloves garlic, minced
1/2 head broccoli, trimmed and cut into florets
1/4 cup raisins
1 tablespoon ground cumin
2 teaspoons unsweetened cocoa powder (optional)
1 teaspoon ground coriander
1/4 teaspoon crushed red pepper flakes (optional)
8 cups water or low-sodium chicken broth (or vegetable broth for veg*n version) Freshly ground black pepper, to taste Salt to taste 1 lb. boneless, skinless chicken breasts (or 1/2 cup dry quinoa)
Directions
1. Sautee onions and garlic in oil until golden brown.
2. Add broccoli, raisins, and spices; saute a few minutes more. 3. Bring broth to a boil in a large pot over medium heat, lower heat to medium-low, and simmer for 10 minutes, or until broccoli is tender-crisp.
4. Season with pepper and salt if desired; cover and set aside while the chicken is cooking in step
5. 5. Heat enough oil in a large skillet to coat the bottom. When hot, add the chicken (or quinoa) and cook chicken until browned on both sides, about 5 minutes per side.
6. Add 1/3 cup broth, cover, and simmer for 15 minutes or until broccoli is tender and chicken is cooked through (tender-crisp).
7. Stir in remaining broth and serve immediately with rice or noodles if desired.
