Curried Chick Pea and Chicken Slow Cooker Stew

While I was visiting Bekah and Ashkon in Grenada we had the opportunity to experience food from many different cultures. My favorite was the Indian food we enjoyed one day for lunch made by a local family that sells delicious meals every day on the campus at SGU (St. George’s University). Bekah found a recipe that reminded us of those delicious lunches and I added extra vegetables and changed the spice mix to make it my own. Hope you enjoy this meal as much as my hubby and I did!



Ingredients
2 lbs boneless, skinless chicken breasts, cut into 2-inch pieces
2 lbs boneless, skinless chicken thighs, cut into 2-inch pieces
2 Tablespoons olive oil
2 Tablespoons curry powder
1 teaspoon ground turmeric
2 teaspoons grated fresh ginger
2 Tablespoons fresh squeezed lemon juice
2 teaspoons grated lemon peel
1 teaspoon salt
2 medium onions thinly sliced
5 cloves garlic smashed
2 cups chopped kale
2 cups cauliflower cut into small pieces
3 cans (15 oz) diced tomatoes with juice
2 cans (15 oz) chick peas (garbanzo beans) drained and rinsed

Combine chicken, olive oil and all spices, ginger, lemon peel and lemon juice in large crock pot. Layer sliced onions and garlic on top of chicken. Arrange kale and cauliflower on tope of onions and garlic and pour cans of diced tomatoes over all. Cover and cook in crock pot on low for 6-8 hours. During last hour of cooking add 2 cans of drained and rinsed chick peas. Serves 8-10 people and freezes well. We served this stew over brown rice with some steamed zucchini and yellow squash and a big green salad.

What new cultural foods would you like to serve for your family?