Bone Broth Stew with Cauliflower and Turmeric
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Learn more →Ingredients
4 servings
- 2 tbsp olive oil
- 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
- ½ tsp salt
- ¼ tsp black pepper
- 1 cup yellow onion, diced (about 1 medium onion)
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tsp ground turmeric
- ½ tsp ground cumin
- 4 cups chicken bone broth
- 3 cups cauliflower florets (about ½ medium head)
- 2 medium carrots, peeled and sliced into ¼-inch rounds
- 2 stalks celery, sliced
- 2 cups fresh baby spinach
- 1 tbsp fresh lemon juice
- 2 tbsp fresh flat-leaf parsley, chopped (optional)
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium-high heat until shimmering. Season the chicken pieces with the salt and pepper, then add them to the pot in a single layer. Sear undisturbed for 3–4 minutes until the undersides are golden, then stir and cook 2 minutes more until the chicken is opaque throughout with no pink at the center. Transfer the chicken to a plate and set aside.
- 2
Reduce the heat to medium. Add the onion, carrots, and celery to the same pot and cook, stirring occasionally, until the onion is softened and translucent, about 5–6 minutes.
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