ChowBaby

so yesterday, between my new workout regimen (i know, i know—i really should stop talking about it before i jinx myself), atticus having a surprise fever all day (when will this christmas cold thing go away already!), and me still being pooped from the holidays (2 families, 2 states, 5 days, need i say more?), i couldn't get it together to make anything major for dinner. but i figured in advance that was going to be the case. so i turned to an old standby that takes 5 minutes to prepare and 7 hours to cook in the slowcooker. it uses a combo of prepared ingredients and whole foods to create a meal that seems way more work than it is. plus, atticus loves helping me break the cauliflower into florets (even with a fever)—making it a meal AND an indoor activity at the same time. win-win!
 
chicken korma with cauliflower and chickpeas (all organic, of course)
 
4 skinless boneless chicken thighs
1 container maya kaimal korma simmer sauce
1 15-oz can chickpeas (also known as garbanzo beans), drained
1 head fresh cauliflower (cut into florets)
1/2 cup chicken broth
 
place chicken thighs in bottom of slow cooker. add drained chickpeas. add korma sauce and chicken broth. add cauliflower. set slowcooker to low and cook 7 hours until done. salt to taste (and age) and serve.
 
atticus likes his with rice and chopsticks. eating chickpeas with chopsticks adds an element of play that keeps him at the table longer than usual. here's what it looks like. not the nicest plating job, but i'm lucky to have gotten dinner on the table at all—and i remembered the pictures too. win-win!

—m