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Chicken & Tofu Stew with Saffron and rosemary
Chicken & Tofu Stew with Saffron and rosemary

Chicken & Tofu Stew with Saffron and rosemary

Christina German

Christina German

Prep 30 mins30m
Cook 23 hrs23h
Serves 8

Ingredients

  • 6 chicken thighs (skin on)
  • ½ tofu (½ container tofu drained)

  • spices

  • 1 rosemary (to taste)
  • 1 marjoram (3 sprinkles or to taste)
  • 2 tbs minced garlic
  • 1 salt (to taste)
  • 1 pepper (to taste)
  • 1 oregano (to taste)
  • garlic powder
  • Saffron

  • secondary ingredients

  • 1 sweet onion (cut in ¼. More if you wish)
  • 1 habanero pepper (diced. more or less according to spice liked)
  • 1 red bell pepper (diced)
  • 2 zucchini (sliced)
  • 6 carrots (sliced)
  • 4 stalks of celery (sliced)
  • 3 cups fresh kale
  • 1 cup jalapeno olives (or substitute any type)
  • 32 oz low sodium chicken broth
  • water (added after all ingredients are in crock pot)
  • 1 can diced tomatoes

Instructions

Keep screen awake
  • 1
    rinse and drain chicken thighs. Place on plate and cover with garlic, salt and pepper on both sides. In large skillet drizzle small amount of olive oil and place chicken in pan. Brown both sides of chicken until almost cooked through. Placed browned chicken into the crockpot. Add 32 oz chicken broth to crockpot along with the additional spices in recipe.
  • 2
    Take 1/2 block of Tofu, ensure you have drained well. Dice the tofu into manageable pieces but not to large. Remove most of the left over drippings from the browned chicken leaving just a pinch in the frying pan. Place the tofu pieces in pan and brown on all 4 sides. Once browned, add this to crock pot.
  • 3
    dice and cube the onions, red bell pepper, zucchini, carrots, celery & habanero pepper (optional). Add to the crock pot. Also add the can of diced tomatoes with the juice. Add the olives and fresh kale to the crockpot.
  • 4
    in a separate pot heat 1/3 cup water on stove. DO NOT LET IT BOIL. Remove from heat and let sit approximately . watch this video on how to prepare saffron for cooking. https://www.youtube.com/watch?v=9pJID3ubfNA once saffron has been prepared and added to water you previously warmed, add this to stew.
  • 5
    Once all ingredients have been put into the crockpot, fill with water until the ingredients are covered with liquid. Place lid on crockpot and turn on high for approximately . Then turn down to low and let simmer until bedtime stirring at least once every .Turn cooker on warm for over night. Stew should be ready to eat by morning. I leave mine on warm until we get home from work and its perfect.
  • 6
    All ingredients are to taste. If there is an ingredient you do not like you can substitute with whatever you like. Thats the great thing about stews and soups. Saffron is a very expensive spice but very little is needed for any recipe. If you do not want to use saffron you can omit.

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