Peach and Zucchini Chicken Stew

This unusual combination of layers the flavors of onion, turmeric w/ripe summer fruit and zesty time. Makes 2 servings so you can freeze and save it.

Ingredients:

• 1 tbs extra virgin olive oil
• 1 clove garlic, smashed and minced
• ½ small red onion, thinly sliced
• ½ tsp turmeric powder
• ¼ tsp salt
• ¼ tsp black pepper
• ½ zucchini, sliced
• 1 peach cut into thick slices
• ½ corn on the cob, kernels
• 2 tbs chicken drippings (optional)
• 1 cup canned organic northern beans, rinsed
• ½ lime, juiced
• 1 cup roasted chicken, breast and thigh meat
• 1/3 cup farro, cooked
• 1 cup chicken stock
• 2 cups baby spinach
• 2 handfuls of arugula
• Chopped cucumber

Directions:

• In a large skillet, combine olive oil with garlic and red onion. Soften onions on med. Heat, about 3 minutes.
• Add turmeric, salt and pepper. Stir to combine.
• Add zucchini, peach slices, and corn. Quickly sauté until golden, about 3 minutes.
• Add chicken drippings, beans, and lime juice to the pan.
• Add chicken breast and cooked farro.
• Add 1 cup of chicken stock and bring mixture to a simmer. Then add the spinach to wilt.
• Divide between two containers and store in the fridge.

Simple Side Salad:

• Place 1 cucumber in container with arugula
• Store in fridge and slice fresh the day of

At work or when you get home from work:

• Reheat stew in a small saucepan or in the microwave on low until warm.
• Enjoy w/a side salad or arugula and cucumbers dressed with a lemon or lime wedge, oregano oil, and turmeric salt shaker.

To print this recipe click here: Peach and Zucchini Chicken Stew

_{Futhermore Editors, Equinox 7/17}