Roasted Chicken and Vegetable Stew

The key to this recipe is to cook the parts separately and then blend them together for the finish.  Another key is to add some fresh ingredients at the end when serving. 

Part 1

• prepare full boneless chicken breasts by rubbing them with olive oil, salt, and pepper or Slap Your Mama rub seasoning mix
•  roast in the oven until centers are about 165 on the instant read thermometer
• chop and set aside to rest, add to the stew - towards the end so they are not over cooked

Part 2

• Chop eggplant, onion, and peppers and coat lightly in olive oile, salt and pepper
• roast in the oven at 425 for about 30 minutes until roasted and golden brown
• add to the stew
• chicken can be roasted at the same temp at the same time

Part 3

• In a dutch oven or stove top pot, saute chopped garlic in a little olive oil
•  add chopped potatoes and carrots and saute a bit
• add 2 cans of diced tomatoes with garlic and peppers and add one can of chickpeas, drained
• add 1 can or one cup of stock
• spices - thyme, salt, pepper, paprika, oregano

Part 4

• add the chicken and roasted vegetables to part 3
• cook together until the taste blends together
• serve with fresh parsley, lemon, yogurt, soy cream cheese

Mojo Sauce

Mojo Sauce

Ingredients 

1. 1 cup of Olive Oil
2. 3/4 cup Orange Juice
3. 3/4 cup Lime Juice (or more orange juice if you don't have any)
4. garlic - 3-4 cloves chopped
5. fresh oregano - chopped
6. fresh cilantro or coriander
7. smoked paprika
8. cumin - about 2 t
9. chili powder 2 t
10. Tabasco sauce 1 - 2 T
11. salt to taste
12. pepper to taste

Directions

1. heat about 2T of olive oil in a pan and saute the chopped garlic for a minute or so
2. mix all of the ingredients together in a food processor and blend, adjust the seasoning to your taste preference
3. pour over roasted pork or other meats or roasted vegetables, rice, or beans