I am happy to report that I am not afraid to make the same dish over and over, and I love leftovers.  Even though I started out my cooking adventure with just my husband and me, I always cook for (at least) four because leftovers means that I cook fewer times during the week.  At first, this was just a convenient timesaver because we both worked and I wanted more free time.  As our lives have evolved and our family grows, I consider it absolutely necessary for things to stretch, and old favorites tend to get cooked more often because what is familiar is easier.

That being said, I am always looking for new inspiration.  I am constantly ripping pages out of magazines and newspapers; piling them up for future “test kitchen” runs.  Unfortunately, that is where most of those recipes stay: in piles or wedged in folders.  Some day I will make a better effort to make one recipe out of my folder collection per week…but that day is probably a ways off.  Until then, I will happily share the times I take advantage of my inspiration pile.  In this case, it is a recipe from the Washington Post.

This recipe was delicious and healthy on its own, and its unique flavor profiles inspired me to give it a try.  There are just a few ingredients, and I tweaked them only slightly by using pickled jalapeño peppers and dried mint instead of fresh herbs because I always have them on hand.  Crockpot cooking is the best, and this recipe makes me want to pull it out even in the summer months.

Serve this in a bowl.  The broth/juices are worth sopping up with some bread or simply spooning directly into your face.  Cauliflower rice would be a great addition beneath to make it even more filling and satisfying.  Enjoy!

Ingredients

• 2 pkgs boneless, skinless, chicken thighs, cut in half
• 2 (16 oz) bags of organic carrots, peeled and green tops trimmed
• 2 large white onions, cut into wedges
• 1 tbs pickled jalapeños, diced
• 3 cups organic chicken broth
• 1 tsp garlic powder
• 1 tbs ginger paste
• 1 tbs minced garlic
• 1 tbs dried mint
• 1 tsp ground turmeric
• 3 tsp pure sesame oil
• sea salt and ground black pepper, to taste

Instructions

Please see the above description for instructions