I have been using this recipe for about a month and it has become my favorite. It is quick and easy to make and is very healthy and tastes much better than anything else I have tried. I have also tried the chicken broth version and it is a little bit sweeter and more tangy. I will definitely be making this again.
Ingredients
2 lbs boneless skinless chicken thighs with bone in them
1/4 cup vegetable broth
1 Tbs. onion powder
1 Tbs. garlic powder
2 Tbs. ginger powder
1/2 tsp. cumin
1/2 tsp. paprika
2 tsp. paprika garlic powder
1/4 tsp. salt
1/2 tsp. pepper
1/4 tsp. allspice
1/4 tsp. cayenne pepper
1/4 tsp. fresh ground black pepper
1/2 cup chopped onion
1/4 cup chopped sweet onion
1/4 cup chopped celery
1/4 cup chopped celery sprigs
1/4 cup chopped carrot
1/4 cup chopped carrot stems
fresh parsley to garnish
1/4 tsp. dried thyme
2 tsp. dried rosemary
1/4 tsp. dried sage
1/4 tsp. dried sage leaves
1/4 tsp. dried thyme leaves
1/4 tsp. dried basil
1/4 tsp. dried basil leaves
1/4 tsp. dried oregano
1/4 tsp. dried oregano leaves
1/4 tsp. dried coriander
1/4 tsp. dried coriander leaves
1/4 tsp. dried basil leaves
1/4 tsp. dried oregano leaves
1/4 tsp. dried oregano leaves
1/4 tsp. dried chives
1/4 tsp. dried basil leaves
1/4 tsp. dried rosemary
1/4 tsp. dried thyme leaves
1/4 tsp. dried basil leaves
1/4 tsp. dried rosemary leaves
1/4 tsp. dried oregano leaves
Directions
For the chicken broth:
Combine all spices in a saucepan and bring to a boil over medium heat. Reduce heat to low for 5 minutes.
Cook chicken in broth for 1/4 hour or until the chicken is no longer pink. Remove from broth and set aside.
For the chicken broth and chicken stock:
Combine chicken bones, onion, ginger, garlic powder, cumin, paprika, paprika garlic powder, salt, pepper and allspice in a medium bowl. In a large bowl, whisk together broth and chicken stock. Pour into a large, heavy saucepan over medium heat. Bring to a boil over low heat. Reduce heat to low for 5 minutes.
Cook chicken in broth for 1 hour or until chicken is no longer pink. Remove from broth and set aside.
For the chicken gravy:
Combine chicken bones, onion, sweet onion, celery, carrots, celery sprigs, carrots, carrots, celery, celery sprigs, celery, carrots, celery sprigs, celery, celery, carrots, carrots, carrots, celery sprigs, carrots, carrots, celery, celery sprigs, celery, carrots, celery, celery, carrots, celery, carrots, celery, carrots, celery, carrots, carrots, celery sprigs, carrots, carrots, carrots, celery, carrots, celery, carrots, celery sprigs, carrots, carrots, celery, carrots, celery, carrots, carrots, celery sprigs, carrots, carrots, carrots, celery, carrots, celery, carrots, carrots, celery, carrots, celery, carrots, celery, carrots, celery, carrots, carrots, carrots, celery, carrots, celery, carrots, celery, carrots, carrots, celery, carrots, carrots, celery, carrots, celery, carrots, celery, carrots, celery, carrots, carrots, celery, carrots, celery, carrots, celery, carrots, celery, carrots, carrots, celery, carrots, carrots, celery, carrots, celery, carrots, carrots, celery, carrots, carrots, carrots, celery, carrots, celery, carrots, carrots, celery, carrots, celery, carrots, celery, carrots, carrots, celery, carrots, carrots, celery, carrots, carrots, celery, carrots, celery, carrots, celery, carrots, carrots, celery, carrots, celery, carrots