chicken stew with carrots, chickpeas, and raisins
I love having time on the weekends to cook and not care if a recipe is going to take a few hours to prepare and/or cook. I came across this recipe in my New Classics cookbook by the one and only Martha Stewart and decided to give it a go. It cooks in an oven bag so the chicken came out really tender and great over the quinoa I substituted for couscous. I'm not sure I'd make it again out of desire to try try try new things, but it was a good slow cooked weekend meal. I only used about 1/2 chicken thighs and the rest skinless boneless breasts. Thanks Martha.