Ingredients

The following ingredients have 4 Servings
  • 10 Whole Chicken thighs
  • 2 Tbsp Olive oil (divided)
  • 1 Tbsp Lemon pepper
  • 2 Tsp salt
  • 2 Tsp Thyme seeds
  • 1 Tsp Cinnamon
  • 2 Tsp Ancho Chili Powder
  • 1 Tsp Dried basil
  • 15 Ounces Tomato sauce
  • 29 Ounces Diced tomatoes
  • 2 Tbsp Mushroom base
  • 1 Cup Vegetable Veracha sauce
  • 1 Tbsp Mild Harissa
  • 2 Tbsp Pickled jalapenos
  • 2 Whole Yellow onions (sliced)
  • 2 Whole Parsnips (peeled & rough chop)
  • 2 Whole Zucchini (rough chop)
  • 2 Whole Zucchini squash (rough chop)
  • 2 Whole Carrots (rough chop)
  • 1 Bunch Cilantro (diced)
  • 3 Cloves Garlic (diced)
  • 1 Bunch Swiss chard (rough chop)
  • 1 Tbsp Gluten free flour

Instruction

  • Begin by spicing the chicken with the lemon pepper and salt. Heat 1 Tbsp of olive oil in a Dutch oven. Add the chicken and brown on both sides for 2 - 3 minutes. Remove the chicken and set aside.Add the remaining oil and heat. Once warm, add the rest of the spices and cook for 1 minute. Add the onions and begin to cook down. After 3 minutes, add the flour. Mix thoroughly. Next, add in the carrots and parsnips. Cook for a couple of minutes. Add the garlic and cook for 1 minute. Add in the tomato sauce, veracha sauce and the diced tomatoes. Simmer for a few minutes. Now layer in the vegetables beginning with zucchini and squash, followed by the remaining vegetables. Add the chicken back in and the herbs. Cover and simmer for 10 minutes.Serve and enjoy!