A Bit Of Prep

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I have been diligently working on cost effective, tasty and filling meals to stretch my weekly food budget further. This week I decided on crockpot stewed chicken with a berbere rub from Red Stick Spice Company that I slow cooked with fire roasted tomatoes and tomato sauce. It was packed with flavor and perfect with millet and string beans. This week it will also be served over corn maque choux and also as quesadillas with a corn and kohlrabi slaw. I picked up most of the fixings from the farmers market on Saturday and the heavy lifting had already been done on Sunday. Since I knew this week would be a combo of outside lunches and dinners for my other commitments, I only needed to make one dish this week versus two to rotate between. If you are making this for 2 or more people for the week, adjust the recipe with double meat and seasoning and half extra of the tomatoes and sauce. Check out the recipe below and share your thoughts!

Ingredients:
1 package of chicken thighs (5-6 pieces)
1 large yellow or white onion
1 14.5 oz can diced and fire roasted tomatoes
1 14.5 oz can tomato sauce
1 14.5 oz low sodium chicken broth
1 head of garlic (8-12 cloves)
1 1/2 tbsp. berbere seasoning
2 tbsp. onion powder
2 tbsp. garlic powder
1 tsp. sea salt
1 tbsp. coarse black pepper
1 tbsp. olive oil
* 3/4 cup of millet (optional)
*1/2 cup water

Directions:
1. Rinse chicken and remove skin, then season it with 1/4 of the onion and garlic powder, pepper and the berbere seasoning.
2. In a large skillet over medium heat, heat olive oil. When hot, (2-3 minutes) add chicken and season other side with a 1/4 of the seasoning.
3. Sear each side for 3 minutes each in the olive oil.
4. Chop up garlic and onion between flips.
5. Put the chicken in the crock pot and top with garlic, onion, tomatoes and tomato sauce and half of the stock. (Use the rest for the whole grain (brown rice, or millet)).
6. Add the remaining seasoning, top and let it cook for 3-4 hours, depending on your crockpot.
7. *optional- cook millet with remaining stock and water with a pinch of salt for 20 minutes, like rice.
8. Add your favorite green veggie for a complete meal.
9. Enjoy!

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