Recipe: Spinach Artichoke Chicken Stew

Spinach Artichoke Chicken Stew

INGREDIENTS

• 1 tablespoon olive oil
• 1 large red onion, finely chopped
• 3 celery stalks, chopped
• Sea salt and black pepper
• 8 garlic cloves, minced
• 3 cups chicken stock
• 2 lbs. boneless, skinless chicken thighs
• 1/2 lemon, zested and juiced - divided
• 1/2 teaspoon red pepper flakes
• 10 oz frozen, cut spinach, thawed
• 1 (12 oz) jar of marinated artichoke hearts,
  drained
• 1/2 cup cashew cream (or cream cheese)
• 1/2 cup finely chopped fresh dill
• 4 to 6 scallions, thinly sliced, for topping
• Grated Parmesan cheese for topping
   

INSTRUCTIONS

1. In a large pot over medium heat, heat olive oil. Add onion and celery, season with salt and pepper, and cook, stirring, until softened, about 5 minutes. Add the garlic, stirring until fragrant—about one minute more.
2. Pour in the stock and bring to a boil. Add the chicken thighs, lemon juice, and red pepper flakes; season with a bit more salt and a generous amount of pepper. Mix well to combine all the ingredients and bring to a boil.
3. Reduce the heat to maintain a low simmer and simmer, uncovered, for 20 minutes.
4. Add the spinach and the artichoke hearts to the pot and simmer until the chicken is tender and cooked for another 10 to 15 minutes.
5. Using two forks, coarsely shred the chicken. Add the cashew cream (or cream cheese), stirring to melt it into the soup. Add lemon zest, taste, and add more salt or black pepper if needed.
6. Divide the stew among bowls, and top with scallions and Parmesan.

Cashew Cream Cheese

INGREDIENTS

• ½ cup raw cashews
• 1 large heirloom tomato, sliced
• ¼ cup unsweetened plant milk of choice
• 2 teaspoons nutritional yeast
• ½ lemon, juiced
• Salt and pepper, to taste

INSTRUCTIONS

1. Soak cashews in hot water for 20 minutes, drain, and discard soaking liquid.
2. Add drained cashews to a high-speed blender or food processor along with plant-based milk, nutritional yeast, lemon juice, and a pinch of salt and pepper.
3. Blend until smooth, scraping down the sides as you go. Add a teaspoon of extra milk at a time if needed to reach your desired consistency