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There are a lot of ingredients in this dish but it’s so worth it! So I ask that when you make this, follow the recipe to a T.  The small details are there for a reason.  You don’t get fancy with the sausage.   Jimmy Dean regular bulk is just perfect!   And while it does call for chicken breasts and thighs,  I often just use all thighs to keep costs down.

The below directions are for the stove,  but I do mine in a slow cooker….same ingredients,  just cook on low approx. 6 hours.   Feeds a large crowd!!!

Ingredients

1lb bulk pork sausage, mild

3 lbs boneless skinless chicken breasts

2 lbs boneless skinless chicken thighs

2 teaspoons plus 1 tablespoon salt, divided

2 teaspoons black pepper, divided

1 1/2 sticks slated butter, divided (or 12 TB ghee for paleo diet followers)

3 cups medium-diced white or yellow onions

1 cup medium-diced red bell pepper

1 cup medium-diced celery

2 TB minced garlic

1 1/2 tablespoons dark brown sugar

1 TB curry powder

1 1/2 teaspoons dried thyme

3/4 teaspoon ground cumin

2 teaspoons minced fresh ginger

3/4 cup flour (spelt flour is my favorite for earthy flavor)

2 1/2 cups tomatoes, peeled (good-quality canned tomatoes are perfect)

5 1/2 cups chicken or vegetable stock

2 1/2 cups white wine

1/2 cup lemon juice

1 Tablespoon apple cider vinegar

2 cups golden raisins

4 cups cooked wild rice (microwave version is easiest) OR cauliflower rice (cauliflower rice is fresh cauliflower florets pulsed in food processor or Vitamix until its rice consistency.. that’s it)

3/4 cup snipped chives

1 1/2 cups toasted slivered almonds

1/2 cup fresh chopped parsley

Directions

1.  In large skillet over medium-high heat, brown the sausage, break it up. Drain off excess fat. Reserve

2. Wash chicken, pat dry.  Place in mixing bowl and toss with 2 teaspoons of salt and 1 teaspoon pepper

3. In another large skillet over medium heat, melt 4 TB butter or Ghee.  When foaming,  add chicken and sear in batches on both sides until browned but still raw. Remove from heat, let rest to cool, then cut into 1 1/2 inch chunks and reserve.

4.  In large heavy stockpot over medium heat, melt remaining butter, when foaming, add the onions and sauté for 3 minutes, until they start to soften. Add peppers and celery and sauté another 3 minutes. Add garlic, remaining TB of salt, remaining TB of pepper, dark brown sugar, the curry, thyme, cumin and ginger and continue to sauté ingredients until onions are translucent... about 4-8 minutes.  Add the cooked sausage, then the flour and stir mixture to thicken.

5.  Add the tomatoes, chicken, stock, wine, lemon juice, vinegar and raisins and bring mixture to a boil. Reduce heat to simmer for five minutes. Add chicken and simmer for 10 or more minutes until chicken is completely cooked through.  ** (if using Slow Cooker, just throw that stuff in, turn on cooker and let cook)

6.  When chicken is no longer pink and cooked through, stir in rice, chives, almonds and parsley and serve it with buttered crusty French bread! Yum!

Enjoy!  And stay safe and warm this weekend everyone! 

Stacey