Cauliflower & Chicken In The Slow Cooker

I finally got around to cooking that mondo huge cauliflower. We have a family recipe that is basically cauliflower, chicken, chickpeas and rice. I could never make it the way it was supposed to be made, but I love the flavors. Over the years I’ve done different riffs on it, and of course, now rice is out. This time I just dumped everything into the slow cooker and let it go. In case you haven’t noticed I’m not big on precise recipes, I just don’t cook that way, but here’s the gist of it.

Arabic Chicken

Chicken (today I used about 2.5# of skinless boneless chicken thighs)
Arabic Seasoning ( we make our own blend, but Garam Masala mixed with salt will work)
Cauliflower florets (used 1 whole very large one)
2 cans of organic garbanzo beans, drained and rinsed (yes I know beans aren’t Primal. Sue me)
1 box organic low-sodium chicken broth

Toss the chicken with the seasoning mix (I use a ratio of one Tbsp. per pound I of meat. My sister will tell you that’s wrong. It’s a matter of opinion). Dump in slow cooker. Add everything else. I cooked on high for about four hours, but do whatever you need to based on your cooker. Haven’t decided for sure yet if it needs a little quinoa or not, but I’m thinking not. At least not today.

Last Fall 2012 Box

The last box until the Winter Share season starts the end of January. This week’s bounty included more beets, another cauliflower, some sweet potatoes, a couple fingerlings, some radishes, broccoli, salad greens, tomatoes, and micro greens. The beets have some pretty impressive tops on them this time, very glossy and firm. I still have some kale, may combine them in a pot with some smoked sausage. Or Italian sausage. Or my Chipotle Cumin Turkey Sausage. I will finally pickle the beets this weekend. More on that later.