Here is the recipe for the chicken dish Beit Shalom is having for oneg this week. It will be served with Jerusalem Artichoke Pasta.
Prep Time: 15 minutes
Cook Time: 4 hours
Total Time: 4 1/2 hours
Yield: 8 cups
2 boneless, skinless chicken breasts, cut into 1-inch pieces, about 1 pound
1 large sweet potato, peeled and cut into 1/2-inch dice (about 2 cups)
1 red onion, peeled and diced
2 cups diced tomatoes, undrained
1 cup vegetable broth
3 cloves garlic, minced
1 (1-inch) piece fresh ginger, peeled and grated
1 tablespoon ground cumin
1 teaspoon paprika
1 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper
2 cups frozen cauliflower florets (no need to defrost)
1/2 cup roasted unsalted cashews, coarsely chopped
4 tablespoons fresh cilantro, chopped (optional)
In a crock pot, combine chicken, sweet potato, onions, tomatoes, broth, prunes, garlic, ginger and spices. Cook on high for 3 hours.
If cooking for Shabbat, add cauliflower with ingredients above. If not, add cauliflower after 3 hours and cook on high for 1 more hour.
To serve, garnish with cashews and cilantro.